Espresso-Walnut Cake

Espresso-Walnut Cake (Adapted from CL)

1/4 cup packed brown sugar
3 tablespoons finely chopped walnuts, toasted
1 teaspoon ground cinnamon
1 tablespoon instant espresso powder, divided
5 tablespoons butter
1 cup granulated sugar
2 large eggs
2/3 cup plain yogurt
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350

Line the bottom of an 8" square baking dish with parchment and lightly coat pan with nonstick spray.

In a small bowl, mix together brown sugar, walnuts, cinnamon, and 1 teaspoon espresso powder.

In a large glass bowl, add butter, cover and melt in the microwave. Whisk in granulated sugar. Add eggs and mix thoroughly. Stir in yogurt and vanilla.

In a small bowl, whisk together flour, baking soda, salt, and the remaining 2 teaspoons espresso powder. Add flour to the sugar mixture and stir just until combined.

With an off-set spatula, spread half of the batter into the prepared pan. Scatter half of the brown sugar mixture on top of the batter. Place dollops of the batter on top and then gently spread over the brown sugar mixture. Scatter remaining brown sugar mixture over the top to finish.

Bake 20-25 minutes or until a toothpick placed in center comes out with a few moist crumbs attached. Cool for 10 minutes in pan on a wire rack before removing to the rack to cool completely.