Walnut Cinnamon Cake with Toffee Sauce
Ingredients
- 10-12 whole walnuts
Cake mixture
- 2 cups flour
- 0.25 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons cinnamon
- 1.5 cups sugar
- 4 large eggs
- 0.25 cup corn oil
- 0.5 cup milk
- 1 teaspoon vanilla extract
Toffee sauce
- 0.5 cup sugar
- 2 tablespoons butter
- 0.5 cup cream
Preparation
Preheat the oven to 180°C. Prepare a round pan with a hole in the middle by greasing it with butter, dusting with flour, and placing some walnut halves in the base.
For the cake mixture, in a mixer bowl, sift the flour, salt, baking powder, and cinnamon. Add sugar, eggs, oil, milk, and vanilla.
Attach the whisk attachment and beat on medium speed for 3 minutes.
Pour the cake mixture into the prepared pan.
Bake for 40 to 45 minutes. Test doneness by inserting a wooden skewer into the center; if it comes out clean, the cake is done.
Immediately invert the cake onto a serving plate after removing from the oven. Allow it to cool before serving.
Pour the toffee sauce over the cake and garnish with walnut halves.
For the toffee sauce, in a stainless steel saucepan, combine sugar and butter. Heat over medium heat until golden brown, stirring occasionally. Add cream and cook gently for 2 minutes. Let it cool slightly before using.
