Coffee And Walnut Cake - cooking recipe

Ingredients

None None FOR THE WALNUTS
2 tbsp butter
1 tbsp brown sugar
2 tsp ground cinnamon
1 1/2 cups walnuts, toasted
None None FOR THE CAKE
1/2 cup milk
1 tbsp instant coffee granules
12 tbsp (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 None eggs
1 1/4 cups self-rising flour
3/4 cup flour
None None FOR THE TOFFEE
1/2 cup granulated sugar
1 tbsp heavy cream

Preparation

Preheat the oven to 325\u00b0F. Thoroughly grease and lightly flour a 9-inch Bundt pan; shake out excess flour.
For the walnuts, melt butter in a small saucepan. Add brown sugar, cinnamon and walnuts; stir well. Cool.
For the cake, stir milk and coffee in a small bowl until dissolved.
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.
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.
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.
Drizzle some of the toffee on top of cake; press on remaining walnut mixture. Drizzle with remaining toffee.