Coffee and Walnut Cake

Coffee and Walnut Cake myfavouritepastime.com

Coffee and Walnut Cake myfavouritepastime.comPlease always remember to assemble all ingredients before you start

Coffee and Walnut Cake myfavouritepastime.comPut the milk, butter and coffee in a large saucepan and gently heat over medium-high heat

Coffee and Walnut Cake myfavouritepastime.comuntil the butter melts and the coffee dissolves. Remove pan from heat.

coffee-and-walnut-cake-myfavouritepastime-com_0290Stir in sugar and walnuts.

Coffee and Walnut Cake myfavouritepastime.comThen stir in the eggs until combined.

Coffee and Walnut Cake myfavouritepastime.comLastly, stir in the flour

Coffee and Walnut Cake myfavouritepastime.comuntil just combined.

coffee-and-walnut-cake-myfavouritepastime-com_6551Transfer the mixture into the prepared tin (pan)

Coffee and Walnut Cake myfavouritepastime.comand bake 40-45 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in the tin about 5-10 minutes then transfer onto the wire rack to cool.

Coffee and Walnut Cake myfavouritepastime.comPour place icing over the top of the cake

Coffee and Walnut Cake myfavouritepastime.comand decorate with extra walnuts.

Coffee and Walnut Cake myfavouritepastime.comServe

Coffee and Walnut Cake

Preparation time: 15 minutes; Baking time: 45 minutes; Makes: 8-10 slices

Ingredients

  • 250g (8.8oz, 2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 180ml (6fl. oz, 3/4 cup) milk
  • 115g (4oz, 8 tablespoons, 1 stick) butter diced
  • 3 tablespoons instant coffee granules (or two tablespoons instant coffee powder)
  • 180g (6.5 oz, ¾ cup) fine sugar
  • 90g (3oz) coarsely chopped walnuts
  • 2 eggs, room temperature, lightly beaten
  • 1 quantity coffee Glacè Icing
  • Extra walnuts, for decorating the top

Instructions

  1. Preheat the oven to 325ºF (160ºC, Gas 2-3) ten minutes before baking. Grease and line the base of a 9 x 5 inch pan (23 x 13cm ) with overhanging parchment. Sift the flour and baking powder and set aside.
  2. Put the milk, butter and coffee in a large saucepan and gently heat over medium-high heat until the butter melts and the coffee dissolves. Remove pan from heat.
  3. Stir in sugar and walnuts.
  4. Then stir in the eggs until combined.
  5. Lastly, stir in the flour until just combined.Transfer the mixture into the prepared tin (pan) and bake 40-45 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in the tin about 5-10 minutes then transfer onto the wire rack to cool.
  6. Pour place icing over the top of the cake and decorate with extra walnuts.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325°F (160°C) for 45 minutes.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.. I used 240ml American cup.

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26 thoughts on “Coffee and Walnut Cake

      1. Hello dear Liz and a happy New Year to you too my friend.
        Sorry, no leftovers and my cupboards are bare. I did search these comments but found no crumbs from you. Oh well.
        Big hug. Ralph xox ❤

        1. You must have over-eaten over the X-mas holidays. I still have lots of left-overs. The crumbs were there, left right corner, by the streusel muffins.
          Big Bear Hug my friend.
          Liz

        2. Ha ha. Thanks Ralph. We have snow showers the whole day today. What a gloomy weather. Send me some sunshine!!! Enjoy your week!
          Liz

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