Coffee And Walnut Cake

Name: Coffee And Walnut Cake
Ingredients: None None FOR THE WALNUTS; 2 tbsp butter; 1 tbsp brown sugar; 2 tsp ground cinnamon; 1 1/2 cups walnuts, toasted; None None FOR THE CAKE; 1/2 cup milk; 1 tbsp instant coffee granules; 12 tbsp (1 1/2 sticks) butter, softened; 1 1/2 cups granulated sugar; 3 None eggs; 1 1/4 cups self-rising flour; 3/4 cup flour; None None FOR THE TOFFEE; 1/2 cup granulated sugar; 1 tbsp heavy cream

16 ingredients

7 steps

Ingredients

None None FOR THE WALNUTS
2 tbsp butter
1 tbsp brown sugar
2 tsp ground cinnamon
1 1/2 cups walnuts, toasted
None None FOR THE CAKE
1/2 cup milk
1 tbsp instant coffee granules
12 tbsp (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 None eggs
1 1/4 cups self-rising flour
3/4 cup flour
None None FOR THE TOFFEE
1/2 cup granulated sugar
1 tbsp heavy cream

Directions

1

Preheat the oven to 325°F. Thoroughly grease and lightly flour a 9-inch Bundt pan; shake out excess flour.
2

For the walnuts, melt butter in a small saucepan. Add brown sugar, cinnamon and walnuts; stir well. Cool.
3

For the cake, stir milk and coffee in a small bowl until dissolved.
4

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flours, then milk mixture. Spread 1/3 of the batter into prepared pan. Sprinkle with half the walnut mixture, then top with remaining batter.
5

Bake for about 45 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack over a baking pan.
6

For the toffee, combine sugar and 2 tbsp water in a small saucepan. Stir on low heat until sugar dissolves. Bring to a boil. Simmer, uncovered, until sugar browns slightly. Add cream and stir 1 min or until thickened slightly.
7

Drizzle some of the toffee on top of cake; press on remaining walnut mixture. Drizzle with remaining toffee.

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