Total Time
1hr 3mins
Prep 30 mins
Cook 33 mins

Camilla Saulsbury

Ingredients Nutrition

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.