CINNAMON LOVERS' CINNAMON-WALNUT CAKE

Cinnamon Lovers' Cinnamon-Walnut Cake image

Provided by Sephardi Kitchen

Categories Dessert

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 20

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2 1/2 cups cake flour (no substitutes!)
2 1/2 teaspoons baking powder
1/2-1 teaspoon salt
2/3-3/4 cup butter, softened
1 1/2 cups sugar
2 -3 tablespoons plain yogurt
2 eggs (room temperature)
1 1/4 cups milk (room temperature)
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon (or more)
1 1/2-2 1/2 teaspoons cinnamon extract
1/4 teaspoon clove (optional)
1 (16 ounce) container buttercream frosting
1/2 teaspoon cinnamon
1 1/2 teaspoons cinnamon extract
1/4 teaspoon maple extract (optional)
1/4-1/2 cup toasted walnuts, crushed
salt (optional to taste(I like to do this if the frosting is cloyingly sweet)
toasted walnuts
crushed slivered almonds

Steps:

Grease and flour 2 round cake pans.
Sift the flour, baking powder and salt together in a bowl, set aside.
Cream together the softened butter and sugar until completely mixed. Slowly beat in the two eggs and yogurt. Add the spices and vanilla/cinnamon extracts. Stir well.
Slowly whisk the egg mixture into the flour, alternating with the milk. Whisk until smooth, there should be no lumps.
Pour into the prepared pans, and bake 30-35 minutes at 350 degrees, or until golden brown and a toothpick comes out clean.
Set on a wire rack for at least 10 minutes or until completely cooled.Invert out of the pans.
Place one cake on a serving dish.
Stir the entire frosting container a few times, then mix in the cinnamon and cinnamon extract. In a different container, set aside enough frosting to fill between the cake layers (about 1/2 a cup, maybe?).
In the this filling layer container, stir in the maple extract and crushed walnuts. Spread this filling layer over the top of the first cake. Place the second cake on top of the first, and cover with the remainder of the frosting.
Optional: garnish with cinnamon and toasted walnuts, press the crushed almonds against the sides of the cake. Keep refrigerated.
Enjoy!