Coffee And Walnut Cake

1. 1

   Preheat the oven to 325u00b0F. Thoroughly grease and lightly flour a 9-inch Bundt pan; shake out excess flour.

2. 2

   For the walnuts, melt butter in a small saucepan. Add brown sugar, cinnamon and walnuts; stir well. Cool.

3. 3

   For the cake, stir milk and coffee in a small bowl until dissolved.

4. 4

   Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flours, then milk mixture. Spread 1/3 of the batter into prepared pan. Sprinkle with half the walnut mixture, then top with remaining batter.

5. 5

   Bake for about 45 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack over a baking pan.

6. 6

   For the toffee, combine sugar and 2 tbsp water in a small saucepan. Stir on low heat until sugar dissolves. Bring to a boil. Simmer, uncovered, until sugar browns slightly. Add cream and stir 1 min or until thickened slightly.

7. 7

   Drizzle some of the toffee on top of cake; press on remaining walnut mixture. Drizzle with remaining toffee.

* Per serving · 4 servings · Values may vary.