Cinnamon Walnut Coffee Cake

A coffee cake with an incomparable aroma and rich taste. Coffee with cinnamon... Tart-spicy, aromatic cupcake will not leave lovers of coffee baked goods indifferent. The flavor bouquet of the cupcake is complemented by walnuts. The nutty hue emphasizes the taste of the cake, making it fuller and richer. You can use any nuts, but with walnuts the taste of the cake is more pronounced. While baking, a tantalizing, mouth-watering aroma wafts through the apartment. And you can’t wait to try a fragrant piece.
cook time: 1h
Ethan Rowley
Cinnamon Walnut Coffee Cake

Nutrition Facts (per serving)

311
Calories
17g
Fat
32g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) to taste
Sugar 0.5 cup
Wheat flour 1 cup
Butter (softened at room temperature) 55 g
Water (boiling water) 4 tbsp
Eggs 2 pc
Walnuts 60 g
Sour cream 2 tbsp
Baking powder 6 g
Instant coffee 2 tbsp
Ground cinnamon 0.75 tbsp

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
Pour boiling water over instant coffee and let cool.

Step 3

Step 3
Chop the walnuts not very finely.

Step 4

Step 4
Beat eggs with sugar and salt until smooth.

Step 5

Step 5
Add sour cream and beat again.

Step 6

Step 6
Add soft butter and beat.

Step 7

Step 7
Add the sifted flour mixed with baking powder and cinnamon and mix well.

Step 8

Step 8
Pour in the cooled coffee and stir.

Step 9

Step 9
Add chopped nuts and stir until smooth. The dough is similar in thickness to sour cream.

Step 10

Step 10
Pour the dough into the baking dish. If necessary, cover it with oiled parchment.

Step 11

Step 11
Bake the cake in an oven preheated to 180-190 degrees for about 40 minutes. We check readiness with a wooden splinter. If itʼs dry, it means you can take it out. Cool the finished cake completely, sprinkle with powdered sugar and serve. Bon appetit!

Additional rubrics

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