Classic Walnut Coffee Cake

To make up for the fact that it’s been so quiet on my blog the last few weeks, I have decided to make it up to you & post two food blogposts this month. And to really show you how sorry I am, I will start off with the recipe of, what I consider to be, the best Walnut coffee cake in the world. I know making coffee cake is not very hip & there must be a zillion coffee cake recipes out there. But I don’t care. First of all I have never considered myself very hip either, that’s probably why this cake & I are made for one another. And secondly, I simply love love love this particular version & would love to share it with you. Who knows, you might fall in love with it too.

Do you have a birthday coming up? Is there a special someone you would love to surprise with a tasty after-dinner treat? Or do you just feel like making a delicious cake & eating it yourself?
The great things about this delightful classic walnut coffee cake is that you don’t really need an excuse to make it. It is just really yummy & I personally think, that’s reason enough:)

This recipe is for one cake & one portion of icing. However, making a doubled layered cake could look extra fancy & I would recommending this when making the cake for parties or birthdays. Simply double all the ingredients, make two cakes instead of one & you should be fine. I find that half the amount of icing is usually enough, even for two cakes. Having said that, please don’t omit the icing altogether. It really finishes the whole thing off. The cake is nice without the icing, but it becomes instantly delicious with the icing on it. And if you’re eating cake anyway, you might as well do it right:)
I added the chocolate drops on top for decoration, but you can easily omit them.

Alright, here’s the recipe. If you have any questions, don’t hesitate to leave a comment & I’ll get back to you as soon as possible. Have fun with it & enjoy!

Classic Walnut Coffee Cake

  • Difficulty: easy
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Walnut coffee Cake

– 1 ½ tablespoons instant espresso powder
– 1 tablespoon boiling hot water
– 112 g (unsalted ) soft butter
– 112 g caster sugar
– 2 eggs
– 112 g self-rising flour
– ½ tablespoon baking powder
– 50 g walnuts, blitzed into fine powder
– 20 cm (approx. 8 inch) baking tin
– Handful of halve walnuts, for decoration

Preparing the cake:
– Preheat the oven to 180°c. Grease and line the baking tin.
– Dissolve the instant espresso powder in the warm water and let cool for a bit.
– Mix the sugar and butter until the mixture has a creamy consistency.
– Add the eggs, one by one.
– Add the cooled coffee to the mixture and mix well.
– Mix the baking powder through the flour. Now carefully fold the flour through the mixture.
– Add the walnuts to the mix and give it one last, gently stir.
– Pour the mixture into the baking tin and try to even the top a little bit.
– Place the baking tin in the middle of the oven. Bake for approx. 25 to 30 minutes or until a (cake) skewer inserted in the middle of the cake comes out clean.
– Let the cake cool down in the tin for about 10 minutes before removing the tin and the baking paper. Gently place the cake on a wire rack and allow to cool completely.

While the cake is baking, you can get started on the icing.

Ingredients icing & chocolate drops:
– 75 g soft (unsalted) butter
– 100 g powder sugar
– 1 tablespoon instant espresso powder
– ½ tablespoon boiling hot water.
– 25 g pure chocolate
– 1 teaspoon instant espresso powder

Preparing the icing & assembling the cake.
– Carefully mix the butter, powder sugar and coffee, until the icing has a smooth, spreadable consistency.
– Melt the chocolate, together with the instant espresso powder, au-bain Marie on the stove. The chocolate sauce should not be too thick, you have to be able to drop it on the cake. If the chocolate remain a little thick, add a little bit of butter to make it smoother.
– When the cake is completely cooled down, spread the desired amount of icing on top of the cake. Using a hot knife, try to even it as best as possible.
– Now, carefully, make some chocolate drops on the icing. Run a skewer through the drops, creating a ‘heart shapes’ as you go. As I said before, you can omit the chocolate, since it mostly serves as extra decoration.
– Place the walnut halves on the cake and enjoy!

P.S: Don’t forget to check back for this month’s second recipe: a tasty, colourful potato & avocado salad. See you soon!


3 thoughts on “Classic Walnut Coffee Cake

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