TRADITIONAL COFFEE AND WALNUT CAKE
I was looking through the site for coffee (flavoured) cakes and was amazed there wasn't more recipes for coffee and walnut cake, which when I was growing up was one of the most traditional cakes that was always on sale in the village shop. It used to seem really 'grown up' to me (but was also my favourite!), and this is the recipe my mum always used- I think it might have originally started off as a Delia Smith recipe. Hope you enjoy it :).
Provided by RainbowBubbles
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
- Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
- Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
- Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Nutrition Facts : Calories 518.6, Fat 28.7, SaturatedFat 14.8, Cholesterol 110.8, Sodium 491.2, Carbohydrate 63.7, Fiber 0.9, Sugar 51.1, Protein 4.5
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Vincent Enouch
[email protected]I've made this cake several times and it's always a hit. It's a great recipe for any occasion.
yxng pumpkin
[email protected]This cake is a great way to use up leftover coffee. It's also a delicious and easy dessert to make.
Pamela Etheridge Luddeke
[email protected]I would have liked the coffee flavor to be a little stronger, but overall it was a good cake.
Skyy Loc
[email protected]This cake is perfect for a morning breakfast or afternoon snack. It's moist and flavorful, and the walnuts add a nice touch.
yeossimika
[email protected]The cake was a little dry, but the frosting was delicious.
Nova Amour
[email protected]This was my first time making a coffee cake and it turned out great. It was easy to make and the instructions were clear.
Business Only
[email protected]I'm not a big fan of coffee, but I really enjoyed this cake. The coffee flavor was subtle and not overpowering.
Zar M
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best coffee cake he's ever had.
Makabeko Ngquvati
[email protected]The cake was dense and moist, with a rich coffee flavor. The walnuts added a nice crunch and texture.
Ms Tithi
[email protected]This is my new go-to coffee cake recipe. It's easy to make and always a crowd-pleaser.
Letshego Letooane
[email protected]I've never baked with coffee before, but this recipe intrigued me. The cake turned out moist and flavorful, and the walnuts added a nice crunch.
Chand Shan
[email protected]This cake was a hit at my dinner party! Everyone loved the combination of coffee and walnuts.