nutty coffee cake

Name: Nutty Coffee Cake
Prep time: 30 min
Cook time: 1 h
Yield: 16
Cuisine: Australian
Ingredients: CAKE:; 1 1/2 stick(s) unsalted butter; 1 1/2 cup(s) sugar; 2 teaspoon(s) baking powder; 2 teaspoon(s) vanilla extract; 4 large eggs; 2 1/4 cup(s) all-purpose flour; 1 cup(s) milk; 1 1/2 cup(s) nut of choice halves or pieces; 1 teaspoon(s) maple-flavor extract; COFFEE FROSTING:; 1/3 cup(s) heavy (whipping) cream; 1 teaspoon(s) instant coffee; 1 1/4 cup(s) instant coffee; GARNISH:; 1/3 cup(s) confectioners’ sugar, thinned with about 3⁄4 tsp water until runny

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A hot mug of coffee paies perfectly with this rich coffee cake loaded with toasted nuts and topped with smooth coffee-flavored frosting and a sweet drizzle. You can use any nut or nut mix that you like. My favorite's are pecans or hazelnuts. I found this recipe a few years back in Women's Day magazine from Australia and long since converted the measurements to North American standard.

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yield 16 serving(s)

prep time 30 Min

cook time 1 Hr

method Bake

Ingredients For nutty coffee cake

CAKE:
1 1/2 stick

unsalted butter
1 1/2 c

sugar
2 tsp

baking powder
2 tsp

vanilla extract
4 lg

eggs
2 1/4 c

all-purpose flour
1 c

milk
1 1/2 c

nut of choice halves or pieces
1 tsp

maple-flavor extract
COFFEE FROSTING:
1/3 c

heavy (whipping) cream
1 tsp

instant coffee
1 1/4 c

instant coffee
GARNISH:
1/3 c

confectioners’ sugar, thinned with about 3⁄4 tsp water until runny

How To Make nutty coffee cake

1
Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.

2
Make Coffee Cake: Spread nuts on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.
3
Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each.
4
On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.
5
Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.
6
Make Coffee Frosting: Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners' sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.
7
Garnish: Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.
8
Keeping: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.
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