Ingredients
For the Coffee Walnut Cake
- 2 1/2 cups all purpose flour
- 6 tablespoons corn starch/cornflour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts
- 5 medium eggs
- 1 cup melted butter
- 1 1/2 cups light brown sugar
- 1 cup yogurt
- 5 teaspoons coffee granules mixed into a tablespoon of hot water
For the Brown Butter Frosting
- 1/2 stick butter
- 1 1/2 cups icing sugar/powdered sugar – sifted
- 1 teaspoon vanilla paste
- 2 tablespoons milk
- 1/2 cup chopped walnuts
Instructions
Coffee Walnut Cake
Preheat your oven to 350°F (175°C).
Lightly grease a 10-inch bundt pan with butter or oil, then set it aside.
Place the walnuts in a food processor and pulse until they’re finely chopped. Set aside.
In a mixing bowl, crack in the eggs and add the sugar. Whisk together until smooth, then stir in the coffee paste, yogurt, and melted butter.
In a separate bowl, combine the flour, cornflour, baking powder, baking soda, salt, and the chopped walnuts. Gently fold this dry mixture into the wet ingredients until just combined.
Pour the batter into the prepared bundt pan and place it on the middle rack of your preheated oven. Bake for 45–50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.
Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Brown Butter Frosting
Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it turns a light amber color—be careful not to let it burn.
Remove the pan from the heat, then whisk in the vanilla paste and powdered sugar until the mixture is smooth. Gradually add the milk, a little at a time, until you reach your desired glaze consistency. It should be thin enough to drip over the cake, but not so runny that it slides right off.
Drizzle the glaze over the cooled cake, then sprinkle with chopped walnuts to finish.