zoom Coffee cake with walnuts

    Save to your scrapbook

    Coffee cake with walnuts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Coffee cake with walnuts

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 30 minutes
    • Total time: 1 hour, plus cooling

    Serves: 12

    Ingredients

    175g salted butter, softened, plus extra for greasing
    3 tbsp espresso coffee powder
    150ml buttermilk
    125g light brown soft sugar
    100g golden caster sugar
    3 large eggs, at room temperature
    200g self-raising flour
    50g cornflour
    ½ tsp bicarbonate of soda
    50g walnuts, chopped

    ICING
    150g salted butter, softened
    250g golden icing sugar, plus 1 tsp for dusting
    50g walnuts, chopped

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Grease then line the bases of 2 x 20cm round sandwich tins. Dissolve the espresso coffee powder in 100ml boiling water. Stir together the buttermilk and 3 tbsp of the coffee, reserving the rest of the coffee. Put the butter, light brown soft sugar and caster sugar in a large bowl and beat until creamy and light using either electric beaters or a freestanding mixer. Add 1 egg, beat until creamy, then repeat until all the eggs have been incorporated.

    2. In a separate bowl, mix the flour, cornflour and bicarbonate of soda, then sift half over the egg mixture. Fold in gently with a large metal spoon or spatula, then fold in half the coffee- buttermilk mixture. Don’t worry if it looks a little split. Repeat with the remaining flour mixture and coffee-buttermilk mixture, then fold in the chopped nuts. Divide the batter evenly between the tins, level out, then bake for 25-30 minutes or until risen, dark golden and shrinking from the sides. Cool completely in the tins, on a wire rack.

    3. For the icing, put the butter, icing sugar and 4 tsp reserved coffee into a large bowl. Stir slowly until combined, then beat well with a wooden spoon (or use electric beaters or a freestanding mixer) until creamy and smooth. Put 1 cake onto a plate, bottom-side up. Peel off the parchment then drizzle the cake with 1 tbsp coffee. Spread over ¹⁄ ³ of the icing, then stack the second cake on top, the right way up. Mound the remaining icing on top, then spread it over the top of the cake using a palette knife. Decorate the top with the walnuts. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary