Coffee cake with cinnamon and nuts

Coffee cake with an incomparable aroma and rich taste. Coffee with cinnamon... Tart-spicy, fragrant cupcake will not leave indifferent lovers of coffee baking. The taste bouquet of the cake is complemented by walnuts. The nutty shade emphasizes the taste of the cake, makes it fuller and richer. Nuts can be used any, but with walnuts the taste of the cake is more pronounced. During baking, a tantalizing appetizing aroma walks around the apartment. And it is impossible to wait to taste the fragrant piece.

Julia

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Sugar

0.5

Sour cream

Salt (pinch)

to taste

Instant coffee

Water (boiling water)

Butter (softened at room temperature)

Ground cinnamon

0.75

Walnuts

Baking powder

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 30 % 17 g

Carbohydrates 57 % 32 g

303 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 1H

Step 1:
Ingredients.
Step 2:
Pour boiling water over instant coffee and let it cool down.
Step 3:
Walnuts are crushed not very finely.
Step 4:
Beat eggs with sugar and salt until smooth.
Step 5:
Add sour cream, whisk again.
Step 6:
Add soft butter, whisk.
Step 7:
Pour in the flour sifted and mixed with baking powder and cinnamon, mix well.
Step 8:
Pour in the cooled coffee, mix.
Step 9:
Pour in the chopped nuts, mix until smooth. The dough is similar in density to sour cream.
Step 10:
Pour the dough into a baking dish. If necessary, we cover it with oiled parchment.
Step 11:
Bake the cupcake in a preheated 180-190 degree oven for about 40 minutes. We check the readiness with a wooden splinter. If it is dry, then you can take it out. The finished cake is completely cooled, sprinkled with powdered sugar and served. Bon appetit!

Sour cream can be used of any fat content. This ingredient is used a little, so its fat content is not so important.
But I would like to mention coffee separately. I bake such a cupcake quite often. As a result, I concluded that the quality of instant coffee affects the color and aroma of the finished baking. I used one coffee many times, the cupcake turned out to be dark in color, with a rich coffee aroma. But by adding coffee of a different brand (I deliberately do not give the specific name of the invigorating drink), I received pastries with a pale brown color and a barely noticeable coffee smell. Therefore, if you want to get a real coffee cupcake, it is better not to use dubious or cheap coffee brands.
It is better to serve coffee pastries with natural (without flavorings and additives) tea in order to fully experience the flavor bouquet. It's also very tasty with milk.