Blackwalnutcoffeecake Recipes

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

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!

BLACK WALNUT CAKE

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.

BLACK WALNUT CAKE RECIPE

Steps:

• Sift your flour to have it ready. Set aside for now.
• Chop the black walnuts if needed.
• Place the butter in a large mixing bowl.
• Add the lard or shortening.
• Use a mixer to cream butter and shortening together for 3 minutes.
• Gradually add in the light brown sugar, mixing until smooth.
• Gradually add the granulated sugar, mixing until light and fluffy.
• Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
• Add flour, alternating with milk, beginning and ending with flour.
• Add butter nut flavoring, mix just until combined.
• Add the walnut pieces.
• Fold nuts into mixture by hand until combined.
• Grease and flour 3 - 8 inch cake pans.
• Divide batter between the 3 pans.
• Bake at 350F degrees for 20 - 30 minutes, or until cake tests done using a wooden toothpick.
• Remove from oven, place pans on wire rack and let cool for 10 minutes.
• Remove layers from pans, place layers on wire rack to cool completely.
• Black Walnut Butter Cream Frosting Instructions:
• Place the cream cheese, butter and flavoring in a large mixing bowl.
• Cream the ingredients together until smooth.
• Gradually add the confectioners' sugar. Stir slowly to avoid making a mess.
• Spread frosting between layers of cake, on sides, and on top.
• Enjoy!

BLACK WALNUT COFFEE CAKE

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.

CHOPPED WALNUT AND COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.
• Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.
• To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

BLACK WALNUT COCONUT CAKE

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

BLACK WALNUT CAKE

Steps:

• In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.

COFFEE & WALNUT CAKE

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.

BLACK WALNUT CAKE II

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.

COFFEE WALNUT LAYER CAKE

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.

BLACK WALNUT CAKE

Steps:

• To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
• Stir in vanilla; set aside.
• To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
• Add egg yolks, one at a time, beating well after each addition.
• In another bowl, combine buttermilk and soda; stir until soda is dissolved.
• Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
• Mix after each addition.
• Stir in vanilla.
• Add in 1 cup walnuts and coconut; stir well.
• In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
• Pour batter into 3 greased/floured 9-inch round cake pans.
• Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
• Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Press additional chopped walnuts onto sides of cake.

BLACK WALNUT CAKE

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.