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Nutty Espresso Cake with Brown Butter Frosting Recipe

This is one of the best cakes! Made with brown butter frosting, hazelnuts, pecans, it is the ultimate comfort dessert!

Get the recipe below from the incredible Maryanne Cabrera!

 

INGREDIENTS

Espresso Cake:

  • 1 1/2 cup (180 g) all-purpose flour
  • 2/3 cup (64 g) blanched almond flour, super fine
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup (226 g) unsalted butter, room temp, softened
  • 2/3 cup (135 g) granulated sugar
  • 4 large eggs, room temp
  • 1 Tablespoon instant espresso powder
  • 1/4 cup strong espresso, slightly cooled

Brown Butter Frosting:

  • cup (226 g) unsalted butter, cut into tablespoons
  • 3 cups (360 g) confectioners sugar
  • 1/2 teaspoon instant espresso powder
  • pinch fine sea salt
  • 2-3 Tablespoon milk, or milk alternative

Toasted Nuts:

  • 1 cup raw pecans, halves
  • 1 cup raw hazelnuts

Sources:

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