Espresso Walnut Cake Recipe

Name: Espresso Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 teaspoons all-purpose flour; 1/4 cup brown sugar, packed; 3 tablespoons walnuts, finely chopped; 1 teaspoon cinnamon; 1 tablespoon instant espresso powder, divided (or 2 tbsp. instant coffee granules); 5 tablespoons butter; 1 cup granulated sugar; 2 large eggs; 2/3 cup plain fat-free yogurt; 2 teaspoons vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/3 cups all-purpose flour

Servings: persons

cooking spray
2 teaspoons all-purpose flour
1/4 cup brown sugar, packed
3 tablespoons walnuts, finely chopped
1 teaspoon cinnamon
1 tablespoon instant espresso powder, divided (or 2 tbsp. instant coffee granules)
5 tablespoons butter
1 cup granulated sugar
2 large eggs
2/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups all-purpose flour

1
Preheat oven to 350 degrees.
2
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon and 1 teaspoons espresso granules in a small bowl.
3
Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups, level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
4
Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

705

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray, 2 teaspoons all-purpose flour, 1/4 cup brown sugar, packed, 3 tablespoons walnuts, finely chopped, and more.

Yes, Espresso Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Walnut Cake

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