Walnut loaf cake with cinnamon walnut butter

Name: Walnut loaf cake with cinnamon walnut butter
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 10
Cuisine: International
Ingredients: 8 oz walnuts; 0.5 tsp ground cinnamon; 9.75 oz unsalted butter (soft); 6 oz sugar; 3 tbsp espresso; 3 eggs; 1.66 cups flour; 1 tsp baking powder; 3 tbsp milk; 2.25 tbsp honey; salt

Based on 15 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"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 👌

Preparation

35 min

Baking

45 min

Resting

0 min

Ingredients

2Servings

MetricImperial

45 g

walnuts

⅛ tsp

ground cinnamon

55 g

unsalted butter (soft)

35 g

sugar

⅝ tbsp

espresso

⅝

eggs

40 g

flour

¼ tsp

baking powder

⅝ tbsp

milk

10 g

honey

salt

Utensils

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

Nutrition per serving

Cal437

Fat32 g

Protein6 g

Carb34 g

Step 1/4
- 45 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
- 35 g unsalted butter
- 35 g sugar
- ⅝ tbsp espresso
- ⅝ eggs
- 40 g flour
- ¼ tsp baking powder
- ⅝ 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
- 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
- 20 g unsalted butter
- ⅛ tsp ground cinnamon
- 10 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!
Enjoy your meal!