Coffee-Walnut Cake with Coffee-Mascarpone Cream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dorie Greenspan
A layer cake with a simple, modern look.
Ingredients
1 cup walnuts (about 4 ounces), toasted, chopped, divided
1 cup sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Instructions
Position rack in center of oven and preheat to 350 °F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
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