Walnut Coffee Cake

 

 

 

 

 

 

 

Somethings, like salmon and spinach, goat cheese and figs, lamb and rosemary, go perfectly together. In this group of complimentary ingredients is the pair of walnut and coffee. It is thus not surprising that this is a harmonious cake which is perfect for tea time or as a dessert. It is hearty yet light and sweet without being corny. The coffee cream cheese frosting is so good you will be licking it before you frost the cake.

 

 

 

 

 

 

 

INGREDIENTS:

For Cake:

(1) 240 Grams Cake Flour (2 Cups)

(2) 50 Grams Walnut

(3) 226 Grams Unsalted Butter (1 Cup)

(4) 250 Grams Granulated White Sugar (1-1/4 Cups)

(5) 4 Eggs

(6) 4 Teaspoons Instant Coffee

(7) 2 Tablespoons Milk

(8) 2-1/2 Teaspoons Baking Powder

(9) 1/2 Teaspoon Baking Soda

(10) 1/2,Teaspoon Salt

(11) 1 Teaspoon Pure Vanilla Extract

(12) 1 Tablespoon Coffee Liqueur (optional)

 

 

 

 

 

 

 

 

 

For Coffee Cream Cheese Frosting

Use Cream Cheese Frosting Recipe here. Make only half of the recipe and add 2 Teaspoons of Instant Coffee to the frosting. You can add more coffee if you desire a stronger Coffee taste.

 

 

 

 

 

 

 

PROCEDURE:

(1) Preheat oven to 350 degrees.

(2) Grease and line the bottom of two 7 or 8 inch baking pans with parchment paper.

 

 

 

 

 

 

 

(3) In a small bowl, mix together milk, coffee, vanilla extract and coffee liqueur (if using). This is to dissolve the coffee granules. Set aside.

 

 

 

 

 

 

 

(4) In another bowl, mix together the flour, baking powder, baking soda and salt.

(5) Toast walnuts for about 8 minutes to elevate their taste. Chop walnuts into tiny pieces.

 

 

 

 

 

 

 

(6) In the bowl of your stand mixer fixed with the paddle attachment, beat butter until creamy. Add sugar to butter and beat until light and fluffy, about 5 minutes.

 

 

 

 

 

 

 

(7) Add eggs one at a time, beating while adding. This will prevent the eggs from separating.

 

 

 

 

 

 

 

(8) Next, add the coffee mixture to the batter and beat until incorporated.

 

 

 

 

 

 

 

(9) Add the flour mixture and beat just until blended. Do not over mix or the cake will be dry. You can use a rubber spatula to incorporate unincorporated flour.

 

 

 

 

 

 

 

(10) Finally fold in the toasted and chopped walnuts with a rubber spatula.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(11) Divide batter evenly between the two prepared cake pans and bake in preheated oven for 30 minutes or until a toothpick inserted into the middle comes out clean. Do not over bake.

 

 

 

 

 

 

 

(12) Allow cakes to cool in pans on wire rack for 5 minutes before taking out of pans.

 

 

 

 

 

 

 

(13) Frost cake with Coffee Cream Cheese Frosting and top with some leftover walnuts.

 

 

 

 

 

 

 

Cake should be stored in fridge because of the cream cheese frosting. Enjoy!