Black Walnut Coffee Cake Recipes

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COFFEE AND WALNUT CAKE, A CLASSIC BRITISH CAKE FOR AFTERNOON TEA



Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea image

A classic British afternoon tea cake with the flavors of coffee and walnut.

Provided by adapted by Christina Conte

Categories     Cuisine

Time 1h

Number Of Ingredients 12

8 to 12 walnut halves for the top of the cake (pick the best ones)
145g (1 1/4 sticks) unsalted butter, softened
pinch of salt
500g (4 1/2 cups) confectioner's/powdered sugar
about 75ml (about 4 Tbsp) strong espresso coffee
225g (2 sticks) butter, at room temperature (if using unsalted, add 1/4 tsp salt)
225g (1 cup) sugar
4 eggs, preferably organic, free range
30ml (2 Tbsp) strong espresso coffee
1/2 tsp espresso powder (I used a little mortar and pestle to make it super fine)
225g (2 cups) self-raising flour
50g (1/3 cup) finely chopped walnuts

Steps:

  • Preheat the oven to 350F (180C)
  • Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
  • Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
  • The cake mixture will be light and creamy.
  • Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
  • Blend well, then divide the cake mixture into the prepared 8" cake tins.
  • Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
  • Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
  • Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
  • If the cakes aren't flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
  • Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don't worry if you don't get it to look perfect.
  • Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
  • Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!

Nutrition Facts : Calories 688 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 309 grams sodium, Sugar 69 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

BLACK WALNUT CAKE



Black Walnut Cake image

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Provided by Patricia Canerdy

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

1 cup butter, softened
½ cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup milk
½ teaspoon vanilla extract
½ cup chopped black walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
  • Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 75.7 g, Cholesterol 119.8 mg, Fat 29.7 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 13 g, Sodium 162.2 mg, Sugar 51.2 g

COFFEE & WALNUT CAKE



Coffee & walnut cake image

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack softened butter, plus extra for the tins
100ml strong black coffee (made with 2 tbsp coffee granules), cooled
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
1 tsp vanilla extract
85g walnut, 2 tbsp roughly chopped, the rest finely chopped
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  • Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  • For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

WALNUT COFFEE CAKE



Walnut Coffee Cake image

This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 cup milk
1 cup chopped walnuts
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

BLACK WALNUT COFFEE CAKE



Black Walnut Coffee Cake image

This is a favorite of all who try it. A woman at work gave the recipe to me many years ago. I love it too.

Provided by Wanda Fornal

Categories     Breads

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 13

3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
3 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
1/2 cup melted butter (for later)
1 cup brown sugar
3 teaspoons cinnamon
1 cup black walnut

Steps:

  • Mix as for cake.
  • For filling: Mix together the ingredients.
  • Spread 1/2 batter in long flat pan.
  • Sprinkle 1/2 filling over this.
  • Pour remaining batter over, spread rest of filling on top.
  • Spoon 1/2 cup melted butter on top.
  • Bake 350°F for about 35 minutes.

Nutrition Facts : Calories 1194.6, Fat 66.4, SaturatedFat 22.6, Cholesterol 152.1, Sodium 555.5, Carbohydrate 139.1, Fiber 3.7, Sugar 86, Protein 16.2

WALNUT-COCONUT COFFEE CAKE



Walnut-Coconut Coffee Cake image

In Livingston, Texas, Doris Jones bakes this moist morning treat for her friends and family. "My grocer likes me to bring him this coffee cake when I stop by," she relates. "He says it's the best."

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 13

1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the oil, sugars, eggs and vanilla; mix well. Combine the flour, baking soda, salt and cinnamon; add to the egg mixture alternately with buttermilk. Stir just until moistened. Stir in coconut and walnuts just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 410 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

BLACK WALNUT CAKE



Black Walnut Cake image

Provided by Ian Knauer

Categories     Cake     Nut     Dessert     Bake     Tree Nut     Walnut     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup black or English walnut pieces
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1 1/3 cups buttermilk

Steps:

  • Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
  • Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
  • Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
  • Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.

BLACK WALNUT CAKE II



Black Walnut Cake II image

This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.

Provided by MITCHEL

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
½ cup shortening
1 ⅔ cups white sugar
2 ¾ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 eggs
1 ⅛ cups milk
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1 cup chopped black walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
  • Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 26 g, Cholesterol 34.3 mg, Fat 12.2 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 178.6 mg, Sugar 14.6 g

WALNUT SOUR CREAM COFFEE CAKE



Walnut Sour Cream Coffee Cake image

Make and share this Walnut Sour Cream Coffee Cake recipe from Food.com.

Provided by Cheri 911

Categories     Breakfast

Time 50m

Yield 2 round cakes, 16 serving(s)

Number Of Ingredients 13

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup white sugar
1 cup chopped walnuts
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
  • In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
  • In medium bowl, combine flour, baking powder, and baking soda.
  • Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
  • Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
  • Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
  • Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.

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