2 cup(s) all-purpose flour
1/2 teaspoon(s) kosher salt
1 teaspoon(s) ground cinnamon
2 teaspoon(s) baking powder
3/4 cup(s) packed brown sugar
1/2 cup(s) (1 stick) cold unsalted butter; cut into small pieces
1/2 cup(s) walnuts; chopped
1 large egg lightly beaten
1/2 cup(s) cold coffee
Heat oven to 375°F. Lightly coat an 8- by 2-inch round cake pan with cooking spray. Line the bottom with parchment paper; spray the paper.
In a food processor, combine the flour, salt, cinnamon, and baking powder. Add the brown sugar and pulse to combine.
Add the butter and pulse until the mixture resembles coarse bread crumbs. Transfer 1/2 cup of the mixture to a small bowl, toss with the walnuts and set aside.
Add the egg and coffee to the food processor and pulse just to combine. Transfer the batter to the prepared pan.
Sprinkle the walnut mixture over the top and bake until a wooden pick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a cooling rack and let cool for 10 minutes before serving.
Formulation courtesy of BigOven