The Walnut Crunch. It was more than just a Tim Hortons donut, it was a lifestyle. Chocolate. Walnuts. Glaze; nothing wrong there (unless you’re allergic to walnuts…hi again, Meaghan). Sadly, the Walnut Crunch met the same fate as the Dutchie: an early death. This cake is very similar to the Walnut Crunch, minus the hassle of deep frying, so definitely give it a try, put on some Barenaked Ladies, and instantly transport yourself to 1990s Toronto.
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Prep pan
- 2 Tablespoons butter
- ½ cup (45g) chopped walnuts
- 2 eggs
- 1 cup (200g) white sugar
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1-1/2 cup (180g) all-purpose flour
- 1/3 heaping cup (40 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 tsp dry instant coffee or instant espresso
- 2 cups (250g) powdered sugar
- Boiling water (a few tablespoons to reach desired consistency
- 1 ½ tsp corn syrup
- Pinch of salt
Instructions
Step 1
Preheat oven to 350° and prep your 6 cup bundt with Bundt Gunk or butter. If you only have a large, 10 or 12 cup bundt, you will probably want to double this recipe.
Step 2
In a small skillet, melt the butter. When melted add the walnuts and toast until brown. Set aside to cool.
Step 3
Beat eggs and sugar until pale and fluffy, about three minutes.
Step 4
Add buttermilk and vanilla. Mix until well combined.
Step 5
In a separate bowl, add the flour, cocoa, baking powder, salt and instant coffee. Add to the eggs/butter mixture and mix until dough forms (under a minute). Add the walnuts and stir until just combined.
Step 6
Add the batter to your bundt pan. It’s thick so I used a cookie scoop.Bake until set, about 20 minutes. Let it cool for 10 minutes, invert onto cookie rack to fully cool.
Step 7
When fully cool, make the glaze by combining the powdered sugar, salt, and corn syrup. Add enough boiling water to get the consistency you want. Err on the side of thick. Pour the glaze over the cooled cake with a tray under the rack to catch the excess. Eat the excess glaze and don’t try to tell me you don’t.
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