Walnut Cake With Coffee Icing

Camilla Saulsbury

• Ready In: 1 hr 3 mins
• Serves: 9

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

• Coffee Icing

• 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.