Walnut Cake with Coffee and Cream Cheese Frosting

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Walnut Cake with Coffee and Cream Cheese Frosting
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
585
calories
Calories

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein10.81 g(11 %)
Fat37.97 g(33 %)
Carbohydrates52.97 g(35 %)
Sugar added24.7 g(99 %)
Roughage1.69 g(6 %)
Vitamin A226.55 mg(28,319 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.23 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate12.48 μg(4 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C0.28 mg(0 %)
Potassium142.34 mg(4 %)
Calcium123.01 mg(12 %)
Magnesium3.99 mg(1 %)
Iron1.8 mg(12 %)
Iodine14.19 μg(7 %)
Zinc0.2 mg(3 %)
Saturated fatty acids14.63 g
Cholesterol99.47 mg
Author of this recipe:

Ingredients

for
1
Ingredients
Butter (for the mold)
Pastry flour (for the mold)
For the batter
150 grams
softened Butter
150 grams
½ teaspoon
organic Lemon zest
½ teaspoon
organic Orange zest
1
Vanilla bean (seeds)
3
350 grams
2 teaspoons
250 grams
ground Walnuts
50 milliliters
For decoration
400 grams
2 tablespoons
freshly brewed and cooled Coffee
150 grams
15

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F)  convection. Butter and flour a Gugelhupf pan.

2.

In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar. Add the lemon and orange zest and the vanilla seeds. Add the eggs, one at a time, beating well after each addition. Mix the flour with the baking powder and the nuts and stir alternately with the milk into the egg mixture. If the batter is too stiff, add a little milk.Scrape the batter into the pan and bake on the middle rack of the oven until a toothpick inserted near the center of the cake comes out clean, 40-50 minutes. Cool in the pan, then invert and turn right side up.

3.

For decoration: Spread the cream cheese over the cake. Mix the coffee with the powdered sugar to a thick icing. Spread on the cake and decorate with walnut halves. Serve cut into wedges.