Egg Cake

This decadent Egg Cake is a comforting dessert that combines the deep aroma of espresso and cocoa with warm cinnamon notes. The batter is incredibly moist, thanks to the blend of butter, milk, and eggs, while the topping of brown sugar, granulated sugar, and nondairy creamer creates a delightful, crumbly crust as it bakes. Chopped walnuts add a satisfying crunch to every bite. Its the perfect treat for afternoon tea or a cozy family dinner. Simple to mix up with pantry staples, this cake delivers big flavor without complicated techniques. Serve it warm for the best experience, perhaps with a glass of cold milk or a scoop of vanilla ice cream.

Cooking Method: Boiling

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 2

Calories: 527.25

Dietary: Vegetarian

Description

This decadent Egg Cake is a comforting dessert that combines the deep aroma of espresso and cocoa with warm cinnamon notes. The batter is incredibly moist, thanks to the blend of butter, milk, and eggs, while the topping of brown sugar, granulated sugar, and nondairy creamer creates a delightful, crumbly crust as it bakes. Chopped walnuts add a satisfying crunch to every bite. Its the perfect treat for afternoon tea or a cozy family dinner. Simple to mix up with pantry staples, this cake delivers big flavor without complicated techniques. Serve it warm for the best experience, perhaps with a glass of cold milk or a scoop of vanilla ice cream.

Ingredients

6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cups Plus 2 Tablespoons granulated sugar
2 Teaspoons ground cinnamon
10 Servings) .
2 Cups packed brown sugar
2/3 cups White sugar
1 cups Butter, softened
4 Eggs
2/3 cups Milk
1 tablespoons Vanilla extract
3 1/2 Cups all-purpose flour
1 teaspoons Baking powder
2 Teaspoons baking soda
1 teaspoons Salt
1 cups Chopped walnuts

Directions

1
Preheat your oven to 350F (175C). Grease and flour a 9x13-inch baking pan.
2
In a small bowl, combine the instant espresso powder, cocoa powder, nondairy creamer, 1/2 cup plus 2 tablespoons granulated sugar, and ground cinnamon. Set aside.
3
In a large mixing bowl, cream together the softened butter, packed brown sugar, and white sugar until light and fluffy.
4
Beat in the eggs one at a time, then mix in the milk and vanilla extract until fully incorporated.
5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6
Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined.
7
Fold in the chopped walnuts and the reserved coffee-cocoa-sugar mixture into the batter.
8
Pour the batter into the prepared baking pan and spread evenly.
9
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 527.25kcal

% Daily Value *
Total Fat 19.44g30%
Saturated Fat 7.48g38%
Cholesterol 63.26mg22%
Sodium 1120.65mg47%
Total Carbohydrate 82.98g28%
Dietary Fiber 2.95g12%
Sugars 48.04g
Protein 8.17g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, coffee cake, cinnamon dessert, chocolate cake, walnut cake, american baking, easy dessert, moist cake, espresso powder, brown sugar topping, family friendly, comfort food, baked goods, tea time, pantry staples, vegetarian dessert, homemade cake, cocoa powder, sweet treat, baking basics

Read it online: https://www.chefs-mate.com/recipe/egg-cake-42/