Coffee Toffee Walnut Cake
This is thee best, out of the best cake I've ever made in the history of my entire life. It's easy and it's goddamn pretty! So again, if you girls wanna make your bf some cake for some special occasians, try this!
Ingredients for cake:
1 tablespoon butter
1 tablespoon brown sugar
2 teaspoon ground cinnamon
100 g walnut, toasted (can also microwave for 30 seconds)
125 ml milk
1 tablespoon dry instant coffee
185 g butter, extra
300 g caster sugar
3 eggs
1 c (150 g) self-raising flour
3/4 c (110 g) plain flour
Ingredients for toffee:
110 g caster sugar
2 tablespoon water
3 teaspoon cream or 1 tablesppon butter
- Preheat oven to slow (170 or 150C fan-forced). Throughly grease your cake pan with butter and lightly flour the base and its side with flour, shake out the excess
- Melt 30 g butter in small pan, add brown sugar, cinnamon and walnuts, stir well cool
- Combine milk and coffee in small bowl, stir until coffee dissolves
- Beat 185 g of butter and caster sugar in small bowl with electric mixer until light and fluffy (use medium speed), beat in eggs one at a time, beating until just combined between additions. Fold in sifted flours, then add milk mixture
- Spread half of the cake mixture in the base of the prepared pan. Sprinkle with half of the walnut mixture, top with remaining cake mixture
- Bake uncovered for 45 mins until cooked. Let stand for 5 mins before turning into a wire rack to cool
- Make Toffee: combine sugar and water in small saucepan, stir over low heat until sugar dissolves. Bring to a boil, simmer, uncovered until sugar browns slightly, add cream and stir for 1 minutes or until thickend slightly
- Place cake on wire rack over oven tray. Drizzle some of the toffee on top of cake, press on remaining walnut mixture, drizzel with remaining toffee
