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Walnut Espresso Coffee Cake
- 45 minutes
- 18 ingredients
- Walnuts
- Easy
- 9 inch square cake
Ingredients
- Cake:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 stick butter
- 1 tbsp espresso powder
- 1/4 cup warm water
- Topping:
- 1 cup brown sugar
- 1/2 cup melted butter
- 1/2 cup Diamond of California ® Chopped Walnuts
- 1/4 cup flour
- 1/2 tsp salt
- Glaze:
- 1 tsp espresso powder
- 3 tbsp warm water
- 1 cup powdered sugar
The Steps
- Preheat the oven to 350 degrees and butter a 9 inch square pan.
- Make the topping by combining all ingredients in a bowl and whisking together with a fork. Set aside.
- To make the cake, sift the flour, baking powder, baking soda and salt. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix for 3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing between each addition.
- In a small bowl, combine the warm water and espresso powder. Once the espresso has dissolved, whisk in the sour cream.
- Add ½ of the flour mixture into the mixing bowl and mix until just incorporated. Add ½ of the sour cream mixture to the bowl and mix until just incorporated. Repeat with remaining flour and sour cream mixtures.
- Pour the batter into the prepared pan and spread the crumble evenly over the top.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, make the glaze by dissolving the espresso powder in the water then whisking in the powdered sugar
- Pour the glaze over the cooled cake before serving.
