Mocha Coffee Cake

Batter

• 1/3 cup sugar

• 1/4 cup Greek yogurt

• 2 egg whites

• 2 Tbsp brewed strong coffee

• 1 tsp chocolate syrup

• 1/3 cup milk

• 1 tsp vanilla

• 1 1/2 cups flour

• 2 tsp baking powder

• 1/2 tsp salt

Streusel

• 1/4 cup brown sugar

• 3 Tbsp flour

• 1 Tbsp cinnamon

• 2 1/2 tsp unsweetened baking cocoa

• 2 Tbsp butter, softened

• 2 Tbsp brewed strong coffee, mixed with one packet instant coffee granules

• 1 cup chopped walnuts

• 2/3 cup quick oats

Drizzle

• 1 tsp vanilla

• 1 Tbsp butter, melted

• 2 Tbsp brewed strong coffee

• 2 cups powdered sugar

• 1–2 tsp milk

Directions

1. Preheat oven to 350°F.

2. Generously spray a 9-inch round cake pan with butter-flavored cooking spray.

3. In a small bowl, mix sugar, yogurt, egg whites, coffee, chocolate syrup, milk and vanilla until well blended.

4. In a larger bowl, mix flour, baking powder and salt until blended. Add wet mixture to dry mixture and stir until combined. Spread into prepared pan; set aside.

5. For the streusel: mix brown sugar, flour, cinnamon and cocoa. Cut in butter with a pastry cutter or fork; stir in coffee, walnuts and oats (mixture will be thick and lumpy).

6. Top cake with streusel. With a knife, slightly swirl in the streusel, being careful not to overmix. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Remove and cool.

7. For the drizzle: mix vanilla, butter and coffee. Mix in powdered sugar 1/2 cup at a time. If too thick, add milk 1 tsp at a time to reach drizzle consistency.

8. Cut and drizzle individual slices; serve warm.

Makes 8 servings.