Coffee Walnut Cake Recipe

 Coffee Walnut Cake

Coffee Walnut Cake
Coffee Walnut Cake

 

  The first Coffee Cake originated in Germany, these were more like sweet bread than cakes. The coffee cake is filled with coffee flavored butter icing and topped with more coffee butter icing and walnut halves I have used walnut coarse powder in the sponge cake that will bring nutty taste with the coffee flavor you can substitute walnut with toasted pecans. The main parts in the Coffee Cake are coffee sponge cake, coffee-flavored icing, and walnuts, typically baked in a round shape with two layers separated by the coffee butter icing. The interesting fact about coffee cake;

 

1. Coffee cake was not coined it evolved from the different types of cakes.

 2. Cakes in their various form have been around since biblical times, and the simplest variety was made of dates, honey, and other fruits.

 3. The Danish came up with the earliest versions of the coffee cake, till 17th century in Europe it became the part of culture to enjoy the sweet and yeasty bread along with coffee or beverages.

 4. Different combinations are blueberry coffee cake to cinnamon walnut coffee cake and more...

 5. The hole in the center of the coffee cake is a recent innovation in the 1950s. The “Bundt Pan” was invented to allowed heavier batters to get cooked all the way through without any dough left unbaked in the center. 

Also read the recipe of Coffee Cake.

 

Total Time: 1 Hour

Yield: 8 servings

 

Ingredients: 

For coffee walnut cake:

1/2 cup walnut

1 tbsp coffee powder

1 cup butter, at room temperature

1½ cups all-purpose flour

1 cup brown sugar

4 eggs, at room temperature

2 tablespoon milk, at room temperature

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

 

For the Frosting:

2 cups icing sugar

1 cup butter, at room temperature

3 tbsp coffee powder

1 tsp vanilla extract

¼ cup walnut halves, for decoration

 

Method:

 Preheat the oven to 350 degrees F. Grease the two 8-inches round cake pans and line with parchment paper, In a food processor grind the walnut with sugar make a fine powder, add the butter, vanilla extract and eggs. In a bowl swift the flour, baking soda, baking powder, and salt put aside, Add 2 tablespoons milk to coffee to dissolve. Stir in dry ingredients (flour mixture) to wet ingredients; add the flour mixture in the batches and after each addition combine well to ensure no lumps remain. Pour the dissolved coffee into the batter and incorporate well.

 

Transfer the mixture between the two prepared cake pans equally, bake into the preheated oven for about 25 minutes until risen and springy in touch. Remove from oven and allow the pans to cool 10 minutes before transferring to the wire rack to cool completely.

 

For the Frosting: Put the sugar and the butter into the food processor pulse for 1 minute, add the dissolved coffee and vanilla extract pulse another 1 minute or until get a smooth mixture.

For the Assembling: Place the cake upside down on the cake platter level them if domed in the oven, spread about half of the frosting. Place the second cake on the frosting and cover its top all the sides in the swirly pattern. Garnish the top of the cake with halve walnuts. Enjoy with friends and family.

 

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