Black Walnut Tea Cake

• 1 cup unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon honey
• 2 eggs
• 2 cups black walnuts (or regular walnuts), pulsed in a food processor until coarsely ground
• 2 cups flour, sifted
• 1 tablespoon finely ground coffee beans, sifted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons freshly squeezed lemon juice

1. Preheat the oven to 350F.
2. Grease a 9-inch round cake pan and cover the bottom with a piece of parchment, or lightly dust with flour.
3. Combine the butter and honey in the bowl of a mixer and beat until soft and fluffy.
4. Add 1 egg and beat for 1 minute, then repeat with the second egg.
5. In a large bowl, mix together the walnuts, flour, coffee, baking powder, cinnamon, nutmeg, and salt.
6. Fold the dry mixture into the wet in 3 batches.
7. Stir in the vanilla extract and lemon juice.
8. The finished batter will be quite thick.
9. Scrape the batter into the cake pan and smooth the top with a spatula.
10. Bake for 20 minutes.
11. Rotate the pan and continue baking until a toothpick inserted into the center comes out dry, another 5 to 10 minutes.
12. Let cool.
13. Serve the cake at room temperature.

unsalted butter, honey, eggs, black walnuts, flour, coffee beans, baking powder, ground cinnamon, ground nutmeg, salt, vanilla, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/black-walnut-tea-cake-381351 (may not work)