| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon baking powder |
| 1/2 | cup butter or margarine, softened |
| 1 1/4 | cups sugar |
| 1 | teaspoon vanilla |
| 3 | eggs |
| 1 | cup plain yogurt |
| 1/4 | cup international instant coffee mix (any flavor) |
| 1. | Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches. |
| 2. | Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition. |
| 3. | Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design. |
| 4. | Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing. |
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| Only the bottom of the pan is greased and floured so the cake can climb the sides of the pan without resulting in sharp edges or ledges when baked. |
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| This cake freezes well. Wrap airtight and it will keep frozen 3 to 4 months. |
Nutrition Information:
210 ( 70 ); 8 g ( 4 g); 55 mg; 180 mg; 31 g ( 1 g); 4 g 6 %; 0%; 4 %; 4 % 1 ; 1 ; 1 1/2