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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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from today's NY Times, this will be on the thanksgiving dessert table tomorrow. Ingredients:
butter, for pans |
1/2 cup walnut pieces |
1 cup sugar, plus |
2 tablespoons sugar |
8 ounces unsalted butter, at room temperature |
1 2/3 cups flour |
1 tablespoon baking powder |
4 large eggs |
2 tablespoons milk, at room temperature,more as needed |
1 tablespoon instant coffee, dissolved in |
1 tablespoon boiling water |
2 1/2 cups confectioners' sugar |
6 ounces unsalted butter, at room temperature |
1 tablespoon instant coffee, dissolved in |
1 tablespoon boiling water |
1/4 cup walnut halves, for decoration |
Directions:
1. Heat oven to 350 degrees.
2. Butter two 8-inch cake pans, and line base of each with parchment paper.
3. In food processor, combine 1/2 cup walnut pieces and sugar.
4. Process to a fine powder.
5. Add butter, flour, baking powder and eggs.
6. Process to a smooth batter.
7. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
8. Mixture should be just soft enough to drop from a spoon; if not, add more milk.
9. Divide cake batter between two pans.
10. Bake until risen and springy to touch, about 25 minutes.
11. Cool on a rack for 10 minutes, then remove from pan and place on rack.
12. Remove parchment paper.
13. Cool completely.
14. For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
15. Add butter and process until smooth.
16. Add coffee mixture down feed tube and pulse until well blended.
17. Place one cake upside down on a plate or cake stand.
18. Spread with about half the frosting.
19. Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
20. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
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