Coffee and walnut cake

Coffee and walnut cake


Butter — 6 tbsp
Chicken egg — 1 pc.
Milk — 0.5 cups.
Sugar — 0.5 cups.
Vanilla extract — 1 tsp
Wheat flour — 1 bowls.
Salt — 0.5 tsp
Baking powder — 3 tsp
Cinnamon Ground — 1.5 tsp
Pecan — 2 cups.
Powdered sugar — 2.5 cups.
Cream 10-15% — 0.25 cups.
Cane sugar — 2 tbsp
Light brown sugar — 2 tbsp


1. Preheat oven to 175 C. Grease with butter cake pan and sprinkle with flour.
2. Fry on a dry frying pan / oven pecans or walnuts. Give cool and crumble them with a knife.
3. Melt 4 tablespoons butter. Sift and mix the flour, 1 tsp cinnamon, baking powder and salt in a bowl in the other — whisk eggs with milk and sugar, then add the melted butter.
4. Add the flour to the milk-egg mixture and stir well.
5. spread the batter in the cake pan.
6. Mix with brown cane sugar and add the remaining cinnamon. Sprinkle this mixture on top of dough.
7. Put the slices on top of the remaining butter and bake for 18-22 minutes.
8. Give relax cake after baking in the mold 5-10 minutes, then turn the form on the grill and wait until cool.
9. Beat the cream with powdered sugar or milk to the state of the cream.
10. Lubricate cooled (!) Cake frosting and sprinkle with nuts. Serve with coffee.

Bon Appetit!

Coffee and walnut cake

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