Walnut loaf cake with cinnamon walnut butter

Based on 10 ratings

“Walnuts do double duty in this simple, not too sweet cake with a cozy cinnamon and honey spiked butter for serving. If you don’t have a good way to make espresso at home, use 1 tbsp instant coffee and 3 tbsp hot water in lieu of it—but make sure to let it cool before adding to the cake batter. Wrapped up tightly in plastic wrap, the cake will last for 3 days at room temperature, but is best served warm. The butter is as good with the walnuts as without.”

Difficulty

Easy 👌
35
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
225 g walnuts
½ tsp ground cinnamon
275 g unsalted butter (soft)
175 g sugar
3 tbsp espresso
eggs
200 g flour
1 tsp baking powder
3 tbsp milk
50 g honey
salt
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • stand mixer with paddle
  • rubber spatula
  • loaf pan
  • food processor

Nutrition per serving

Cal
437
Protein
6 g
Fat
32 g
Carb
34 g
  • Step 1/4

    Preheat oven to 160°C/320°F. Roughly chop a third of the walnuts and transfer remaining walnuts to a baking sheet. Bake for approx. 8 min., or until golden then set aside to cool.
    • 225 g walnuts
    • oven
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 160°C/320°F. Roughly chop a third of the walnuts and transfer remaining walnuts to a baking sheet. Bake for approx. 8 min., or until golden then set aside to cool.

  • Step 2/4

    In the bowl of a stand mixer with paddle attachment, cream together butter and sugar until light and fluffy, approx. 4 min. Add espresso and eggs and mix together until well combined, approx. 5 min. Add flour, baking powder, and a pinch of salt and mix together until a smooth batter forms. Add milk and mix to combine.
    • 175 g unsalted butter
    • 175 g sugar
    • 3 tbsp espresso
    • eggs
    • 200 g flour
    • 1 tsp baking powder
    • 3 tbsp milk
    • salt
    • stand mixer with paddle

    In the bowl of a stand mixer with paddle attachment, cream together butter and sugar until light and fluffy, approx. 4 min. Add espresso and eggs and mix together until well combined, approx. 5 min. Add flour, baking powder, and a pinch of salt and mix together until a smooth batter forms. Add milk and mix to combine.

  • Step 3/4

    Fold in chopped walnuts with a rubber spatula, then transfer batter to a prepared loaf pan and bake at 160°C/320°F for approx. 45 min., or until a toothpick inserted into the center of the cake comes out clean.
    • rubber spatula
    • loaf pan

    Fold in chopped walnuts with a rubber spatula, then transfer batter to a prepared loaf pan and bake at 160°C/320°F for approx. 45 min., or until a toothpick inserted into the center of the cake comes out clean.

  • Step 4/4

    To make the walnut butter, transfer cooled, toasted walnuts to a food processor. Add cinnamon and blend until very fine. Whip remaining butter with a hand mixer until very light and fluffy, then add some of the walnut mixture and honey alternately, and whip until well combined. Serve warm cake with cinnamon-walnut butter and enjoy!
    • 100 g unsalted butter
    • ½ tsp ground cinnamon
    • 50 g honey
    • food processor

    To make the walnut butter, transfer cooled, toasted walnuts to a food processor. Add cinnamon and blend until very fine. Whip remaining butter with a hand mixer until very light and fluffy, then add some of the walnut mixture and honey alternately, and whip until well combined. Serve warm cake with cinnamon-walnut butter and enjoy!