COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM
Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong *wink*. Time does not include chilling.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- For cake:.
- Position rack in center of oven and preheat to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
- Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
- Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
- Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Fold in remaining 1/2 cup walnuts.
- Divide batter evenly between prepared pans.
- Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
- For coffee-mascarpone cream:.
- Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
- Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
- Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
- Place second layer, flat side down, on filling.
- Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
- Sprinkle over top of cake.
- Cover with cake dome.
- Chill at least 1 hour and up to 1 day.
Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4
COFFEE & WALNUT CAKE
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
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 CAKE WITH COFFEE-MASCARPONE CREAM
Provided by Dorie Greenspan
Categories Cake Coffee Milk/Cream Food Processor Mixer Cheese Egg Dessert Bake Freeze/Chill Kid-Friendly Walnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 25
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
- Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
- For coffee-mascarpone cream:
- Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
- Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.
BLACK WALNUT COFFEE CAKE
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
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 COFFEE CAKE
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
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.
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