Walnut Cake With Coffee Icing |
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Prep Time: 30 Minutes Cook Time: 33 Minutes |
Ready In: 63 Minutes Servings: 9 |
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Camilla Saulsbury Ingredients:
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 cup packed light brown sugar |
1 1/4 teaspoons baking powder |
1/4 teaspoon salt |
2 large eggs, at room temperature |
3/4 cup whipping cream |
1 teaspoon vanilla extract |
3/4 cup chopped toasted walnuts |
2 1/4 cups powdered sugar |
3 tablespoons unsalted butter, melted and cooled slightly |
2 teaspoons instant espresso |
3 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add eggs, cream, and vanilla to flour mixture.
4. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on medium speed for 1 minute.
7. Gently stir in walnuts.
8. Spread batter evenly in prepared pan.
9. Bake in preheated oven for 28-33 minutes or until a pick comes out with a few moist crumbs attached.
10. Let cool completely in pan on a wire rack.
11. Icing-dissolve espresso in milk.
12. In a small bowl, whisk together powdered sugar, butter, milk/espresso, and vanilla until blended and smooth; use immediately.
13. Spread or drizzle icing over top of cooled cake.
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