Recipe for Buttermilk-Walnut Espresso Cake with Orange Essence. The flavors of orange.

Buttermilk Walnut Coffee Cake with Orange Essence



Ingredients





    • 2 1/4 cups all-purpose flour



    • 2 teaspoons cinnamon, divided




    • 1/2 teaspoon salt





    • 1 cup light brown sugar



    • 3/4 cup granulated sugar



    • 2 tablespoons newly grated orange zest



    • 3/4 cup grease




    • 1 cup sliced walnuts



    • 1 teaspoon baking powder



    • 1 teaspoon baking soda



    • 1 cup buttermilk



    • 1 egg




Instructions





    1. Preheat oven to 350º& ordm; F. Grease a 13 x 9 inch baking pan or coat with nonstick cooking spray.



    1. Combine the flour, 1 teaspoon of the cinnamon, the salt and ginger and sort together into a large bowl. Add the brown sugar and granulated sugar and stir until the sugars are mixed equally with the flour. Include the orange zest and oil and stir till the mix perspires and crumbly.



    1. Remove 3/4 cup of the crumbly mix to a small bowl and add the walnuts and the staying 1 teaspoon cinnamon. Set aside, to utilize for topping later.



    1. Include the baking powder and baking soda to the mixture in the large bowl, then stir and toss to combine. Beat together buttermilk and egg, add to the flour mix, and stir just up until the batter is blended; put on’& rsquo; t over mix, some small lumps are okay.



    1. Put into the prepared baking pan and spray equally with the reserved topping mix. Bake 40-45 minutes, or up until the center of the cake springs back when pushed gently, or a toothpick inserted in the middle comes out clean.



    1. Makes one 13 x 9 inch coffee cake: 20 pieces Nutrition details per serving: Calories: 370, Fat: 28 g, Hydrogenated fat: 6g, Protein: 12g, Carb: 19g, Cholesterol: 20mg, Sodium: 270 mg, Fiber: 2g.