2 tsp. instant espresso or coffee powder
2 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. butter, room temperature
1 1/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. plain yogurt

Heat oven to 350 degrees. Butter and flour an 8 inch loaf pan. Dissolve coffee powder in 1 teaspoon hot water. Combine flour, salt, baking soda and baking powder. Beat butter, sugar and vanilla until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition. Beat in flour mixture and yogurt. Remove 1 cup batter and stir in coffee. Pour half the plain batter into pan. Drop spoonfuls of half the coffee batter on top. Add remaining plain batter and drop coffee batter on top. Stick a spoon handle into the pan all the way to the bottom and swirl batters. Bake until a toothpick stuck in the center comes out clean, about 1 hour and 15 minutes. Serve with ice cream.