Espresso Walnut Woodland Cakelets

Cakelets:

• 1/2 cup butter
• 3/4 cup brown sugar
• 3 Tbsp espresso powder
• 1 Tbsp hot water
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup buttermilk or whole milk
• 3/4 cup finely chopped walnuts

Kahlua Cream Glaze:

• 1/2 cup Kahlua coffee liqueur
• 1/4 cup half and half
• 1 tsp cornstarch
• 1 tsp water

Preheat oven to 350°F. Prepare Woodland Cakelet Pan with baking spray containing flour.

In a saucepan, melt butter and brown sugar on medium-low heat. Dissolve espresso powder with hot water in a small dish and add to the butter sugar mixture. Set aside until slightly cooled.
In a small bowl, mix flour, baking powder, and salt. Using a mixer with a paddle attachment, blend eggs with cooled butter mixture. Slowly stir in flour mixture alternately with buttermilk until fully blended. Fold in finely chopped walnuts.

Pour batter into cavities, filling 3/4 full. Gently tap pan on towel covered counter to settle batter into details and remove air bubbles. Bake for 15- 17 minutes or until lightly browned. Cool cakes in pan for 8 minutes before inverting onto a cooling rack. Clean pan and repeat steps with remaining batter.

Kahlua Cream Glaze:

In a small saucepan, heat Kahlua on medium heat and bring to a boil. Reduce heat and simmer on low for 3 minutes, stirring occasionally. Remove from heat and slowly stir in half and half. In a small dish, blend cornstarch and water until smooth. Stir into Kahlua cream mixture and return to heat and simmer on low heat until slightly thickened, stirring until desired consistency is reached. Brush over cooled cakelets when ready to serve. Makes 18 cakelets.