Coffee And Walnut Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COFFEE WALNUT CAKE



Coffee Walnut Cake image

I love to enter my recipes at potato contests in our area. This moist, coffee-flavored cake calls for only one potato, but it still won first place! -Carolyn Kelley, Caribou, Maine

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

1 medium potato, peeled and cubed
1 tablespoon instant coffee granules
1/2 cup butter, softened
2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon baking cocoa
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts.

Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 358mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

MARY BERRY'S COFFEE AND WALNUT CAKE



Mary Berry's coffee and walnut cake image

Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great treat for Mother's Day. Equipment and preparation: You will need two loose-bottomed 18cm/7in sandwich tins.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 6-8

Number Of Ingredients 12

100g/3½oz unsalted butter, softened, plus extra for greasing
100g/3½oz caster sugar
2 large free-range eggs
100g/3½oz self-raising flour
1 level tsp baking powder
50g/1¾oz chopped walnuts
1 tbsp coffee essence
75g/2¾oz unsalted butter, softened
225g/8oz icing sugar, sifted
2 tsp milk
2 tsp coffee essence
8 walnut halves, to decorate

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
  • Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
  • Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
  • Bake for 20-25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
  • For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
  • Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.

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

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

EASY COFFEE & WALNUT CAKE



Easy Coffee & Walnut Cake image

A quick, simple, but most importantly tasty recipe for a coffee & walnut cake. Perfect for all occasions every day of the year!

Provided by emilly_love_90

Time 1h30m

Yield Serves 6

Number Of Ingredients 11

1 tsp baking powder
1 tbsp instant coffee
175g butter (room temp)
175g brown sugar
175g self raising flour
3 eggs
50g chopped walnuts
100g butter
150g icing sugar
1 tsp instant coffee
200ml double cream

Steps:

  • Preheat oven to 180C.
  • Put the soft butter, sugar and baking powder into a bowl, mix until smooth. Beat the eggs and gently add to the mixture. Add the flour (must be sieved in). Dissolve the coffee in approx. 10ml of hot water, add to the mixture and add most of the walnuts, (keep some back for decoration).
  • Lightly grease and flour 2 sandwhich tins, spoon the mixture equally into each tin. Cook in the middle of oven for 25-30 mins or until firm to touch.
  • Remove cakes from the tins and place onto cooling racks, allow to cool completely.
  • When the cakes are cooled make the filling as follows:
  • Put the icing sugar and butter in a bowl. Dissolve the tspn of coffee with 2 tspns of hot water and add to the bowl. Mix well. Use a third of the mixture to cover the top of one of the cakes and decorate with remaining walnuts. Use the remaining mixture on the other cake.
  • Whip the double cream until it peaks and spoon ontop of the second cake and spread evenly.
  • Place the decorate cake on top.
  • Eat and enjoy! =)

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.

CHOPPED WALNUT AND COFFEE CAKE



Chopped Walnut and Coffee Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

4 eggs
4 ounces granulated sugar
1 tablespoon fine fresh bread crumbs
1 tablespoon finely ground fresh coffee
1 tablespoon cocoa powder
6 ounces shelled walnuts, roughly chopped
4 ounces unsalted butter, softened
4 ounces icing (confectioners') sugar, sifted
1 egg yolk
1 tablespoon instant coffee
2 tablespoons boiling water

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.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM



Fluffy Coffee and Walnut Cake With Mocha Buttercream image

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.

Provided by Tara O'Brady

Time 2h

Yield Makes one 8"-diameter cake

Number Of Ingredients 20

¾ cup (1½ sticks) unsalted butter, plus more for pans
2 cups (250 g) raw walnuts
½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted
2 cups (250 g) all-purpose flour
2¼ tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. baking soda
4 large eggs
1¼ cups (250 g) sugar
2 tsp. vanilla extract
1 tsp. instant espresso powder
2 Tbsp. whole milk
8 large egg whites
2¼ cups (450 g) sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 cups (6 sticks) unsalted butter, room temperature, cut into pieces
¼ cup (21 g) unsweetened cocoa powder, sifted if needed
2 tsp. instant espresso powder

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
  • Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
  • Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
  • Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
  • Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
  • Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
  • Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
  • With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
  • Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
  • Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

WALNUT COFFEE CAKE



Walnut Coffee Cake image

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

Provided by Mary Scheffert

Categories     Breads

Time 55m

Yield 2 coffee cakes, 18 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream (can use reduced fat or "light")
1 cup walnuts, chopped
1/3 cup brown sugar, lightly packed
1/4 cup white sugar
1 teaspoon cinnamon
1 cup walnuts, chopped

Steps:

  • Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
  • Mix flour, baking powder, baking soda& salt together; set aside.
  • Cream margarine and the 1cup sugar until light & fluffy.
  • Add eggs& vanilla; beat thoroughly.
  • Blend in sour cream alternately with flour mixture; stir in nuts.
  • Divide& spread batter evenly in pan (s).
  • Combine topping ingredients& sprinkle on top of batter.
  • Bake at 350 for 35-40 minutes (40-45 if using 9x13).
  • Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
  • Also, this cake freezes well!

Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5

More about "coffee and walnut cake recipes"

COFFEE AND WALNUT CAKE RECIPE - GREAT BRITISH CHEFS
coffee-and-walnut-cake-recipe-great-british-chefs image
2015-08-03 Beat the butter together with the icing sugar until pale and fluffy, then add the coffee and chopped walnuts. Mix well again and allow to firm up …
From greatbritishchefs.com
Servings 12
Estimated Reading Time 3 mins
Category Dessert


EXTRA MOIST COFFEE WALNUT CAKE WITH COFFEE GLAZE
extra-moist-coffee-walnut-cake-with-coffee-glaze image
2020-10-05 Make the extra moist coffee walnut cake. First, we sift the flour, baking powder, baking soda and salt into a mixing bowl. Stir in the chopped walnuts. We want to coat the walnuts in flour so they won’t sink as much to …
From foodelicacy.com


COFFEE AND WALNUT LAYER CAKE | NIGELLA'S RECIPES | NIGELLA …
coffee-and-walnut-layer-cake-nigellas-recipes-nigella image
Method. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty …
From nigella.com


EASY COFFEE WALNUT CAKE - TRADITIONAL HOME BAKING
easy-coffee-walnut-cake-traditional-home-baking image
2020-09-16 Bake for 20-25 mins or until baked through. Test the centre of the cake in different areas with a skewer until it comes out clean. Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely. …
From traditionalhomebaking.com


COFFEE AND WALNUT CAKE, A CLASSIC BRITISH CAKE FOR …
coffee-and-walnut-cake-a-classic-british-cake-for image
2020-05-11 For the cake 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 …
From christinascucina.com


EASY COFFEE AND WALNUT TRAYBAKE CAKE - EASY PEASY …
easy-coffee-and-walnut-traybake-cake-easy-peasy image
2021-04-06 Coffee and Walnut Traybake Cake. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F. Grease and line a traybake pan (33 by 23cm / 13 by 9ins). In a large bowl, beat together the butter and sugar thoroughly, until the …
From easypeasyfoodie.com


COFFEE AND WALNUT SPONGE CAKE | RECIPES | DELIA ONLINE
coffee-and-walnut-sponge-cake-recipes-delia-online image
2022-02-28 Method. Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down, then add the butter, eggs, caster sugar and coffee powder. Now, using …
From deliaonline.com


THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED …
the-best-coffee-and-walnut-cake-uncategorised image
Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins. In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in …
From jamieoliver.com


COFFEE AND WALNUT CAKE RECIPE | KITCHN | KITCHN
coffee-and-walnut-cake-recipe-kitchn-kitchn image
2018-05-12 Make the cake: Arrange a rack in the middle of the oven and heat to 325°F. Coat 2 (8-inch) round cake pans with butter, then line the bottoms with parchment paper. Place the flour, almond flour, baking powder, baking soda, …
From thekitchn.com


MARY BERRY'S COFFEE AND WALNUT CAKE - MY GORGEOUS …
mary-berrys-coffee-and-walnut-cake-my-gorgeous image
2019-07-01 Add the eggs, and mix well to incorporate. Add the flour, instant coffee, vanilla extract, baking powder and chopped walnuts, and mix well. Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Grease and flour a …
From mygorgeousrecipes.com


COFFEE WALNUT CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
coffee-walnut-cake-joyofbakingcom-video image
Coffee Walnut Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, two - 8 inch (20 cm) round cake pans with 2 inch (5 cm) sides. Line the bottoms of the pans with parchment …
From joyofbaking.com


CLASSIC COFFEE AND WALNUT CAKE RECIPE | FOOD CHANNEL
classic-coffee-and-walnut-cake-recipe-food-channel image
2017-10-01 To Make the Cake 1 Make up your coffee and leave aside to cool. Preheat the oven to 350F 2 Grease and line your pie pan 3 Chop the walnuts with a large knife; if you aim for pieces about the size of rice grains, you will …
From foodchannel.com


EASY COFFEE AND WALNUT CAKE RECIPE - SAVOR THE FLAVOUR
2021-07-23 Put all the batter ingredients, except the milk, in a mixing bowl. Beat on medium-low speed with the paddle attachment of a stand mixer until well blended. If the batter is too stiff, add the milk a little at a time. Then, divide the batter between two …
From savortheflavour.com


COFFEE AND WALNUT LAYER CAKE WITH COFFEE BUTTERCREAM FROSTING
This coffee and walnut cake has a soft and moist texture, and is packed with nuts. Recipe information **You can get the complete list of ingredients and full instructions for making this coffee and walnut cake on the printable recipe card at the end of this post.**. Prep time – 15 minutes; Cooking time – 20 – 25 minutes; Yield – 1 x 8″ 2-layer cake ...
From foodleclub.com


NANA PEG’S COFFEE & WALNUT CAKE — LAURA ADLINGTON
2021-03-01 Add the vanilla extract, cooled coffee, walnuts and milk. Stir until combined. 7. Spread the mixture evenly between both cake tins and bake for 25-28 minutes, or until a skewer comes out clean. Once baked, leave to cool completely. 8. …
From lauraadlington.com


COFFEE AND WALNUT LOAF CAKE - UGLY DUCKLING BAKERY
2022-02-24 Preheat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper. Sift or whisk the flour, coffee powder, baking powder, and salt together into a medium bowl. Cream the butter and sugar together until it is light in color and fluffy, about 5-7 minutes.
From uglyducklingbakery.com


COFFEE AND WALNUT CAKE | RECIPE | NATALIE PENNY
Instructions. Preheat the oven to 180°C; Grease two 20cm cake tins and line the bottom with a round of parchment. In a medium bowl combine all the …
From nataliepenny.com


WHOLEMEAL COFFEE & WALNUT CAKE - USING FRESH FLOUR
Split the batter evenly between the cake pans and level off. Bake in the centre of the oven for 20-25 minutes until golden and a skewer comes out clean. Place on wire racks to cool completely.
From millingfresh.com


THE BEST VEGAN COFFEE & WALNUT CAKE - WALLFLOWER KITCHEN
2022-07-02 Ingredients 5 tbsp instant coffee granules 400 g / 14 oz (3 cups) self-raising (self-rising) flour 240 g / 8 1⁄2 oz (scant 2 1⁄4 cups) caster sugar 1 tsp baking powder 400 ml / 14 fl oz (1 3⁄4 cups) unsweetened dairy-free milk 160 ml / 5 1⁄4 fl oz (2⁄3 cup) vegetable oil 130 g / …
From wallflowerkitchen.com


CLASSIC COFFEE WALNUT CAKE - FEASTING IS FUN
2016-04-16 Classic Coffee Walnut Cake light coffee sponge with toasted walnuts. Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover. Store the cake in an airtight container, in the fridge during hot weather. Eat within four days. Thank you. I love my husbands parents very much.
From feastingisfun.com


INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE RECIPE
2021-07-30 Gather the ingredients. Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan. With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside. Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
From thespruceeats.com


COFFEE WALNUT CAKE - CLASSIC RECIPE! - BAKE WITH SHIVESH
2019-10-22 Line three 6 inches pans with parchment paper. In a bowl whisk together the flour, baking powder, baking soda and cinnamon powder. In a separate bowl beat the butter, brown sugar and castor sugar together until light and fluffy. Add the eggs one by one, beat well after each addition. Add the vanilla extract and mix.
From bakewithshivesh.com


WALNUT AND COFFEE CAKE - LIDIA
Preheat the oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. In a small bowl, stir together the rum or brandy and the instant espresso until the espresso dissolves.
From lidiasitaly.com


COFFEE & WALNUT CAKE | BAKING MAD
Method. Reviews (11) Step 1: Preheat the oven to 170°c (fan 150°c, gas mark 3). Grease and base line 3 x 20cm sandwich tins. Step 2: Place the butter, sugar, flour, baking powder and salt in a large bowl and mix together preferably using an electric mixer until you get a …
From bakingmad.com


CLASSIC COFFEE & WALNUT CAKE RECIPE – CUPCAKE JEMMA
2022-03-08 How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we don't quite know! But alas, here it is in all its perfectly simple glory; layers of coffee and walnut sponge filled and decorated with coffee buttercream and topped off with more walnuts. This is a perfect tea time cake and w
From cupcakejemma.com


COFFEE AND WALNUT CAKE | DESSERT RECIPES | WOMAN & HOME
2015-08-01 2 x 20cm loose-bottomed sandwich tins, greased and base-lined with baking parchment paper; Method. Preheat oven to 180 C, 160 C fan, gas 4. Place the butter and caster sugar in the bowl of an electric mixer and beat for 5 minutes until very pale and creamy.
From womanandhome.com


COFFEE AND WALNUT CAKE RECIPE - 12CAKES.COM
Method: Grease a 20cm./8 in. round cake tin and line with greased greaseproof paper. Cream the butter and sugar together until pale and fluffy. Add the eggs, the equivalent of …
From 12cakes.com


COFFEE AND WALNUT CAKE - JUST ONE MORE BITE
2021-06-28 This easy delicious coffee and walnut cake is perfect for bake sales, coffee mornings and afternoon treats. ... This is the ideal cake for a bake sale, coffee morning, or a sweet treat - the recipe also works really well as a traybake. When I first made this cake I was about 16 years old and would make it as a traybake. I have slowly adapted ...
From justonemorebite.org


COFFEE WALNUT CAKE - NEILS HEALTHY MEALS
2015-01-20 Pre-heat oven to 170C Fan and spray a 24cm square cake tin evenly with the low fat cooking spray. Then line the tin with greaseproof paper. Sieve the bicarbonate of soda and self-raising flour into a large bowl. Then stir in the sugar, vegetable oil, vanilla essence, chopped walnuts, coffee mixture and yogurt.
From neilshealthymeals.com


COFFEE CAKE EASY | COFFEE AND WALNUT CAKE RECIPE | HOW TO MAKE …
2022-01-28 Instructions. Preheat the oven at 180°C/160°C Fan/Gas 4. On the other hand, grease a pair of 8-inch diameter cake tin with butter or oil and cut a piece of parchment paper to fit the bottom of the tin.
From rumkisgoldenspoon.com


COFFEE AND WALNUT CAKE - SOMETHING SWEET SOMETHING SAVOURY
2021-02-14 To make the coffee buttercream, cream the butter and icing sugar together until very light and fluffy for at least 5 minutes. Add the dissolved coffee mixture and continue to beat for 2-3 minutes or until very light and airy. To assemble the cake, place one sponge half on a serving plate or cake stand.
From somethingsweetsomethingsavoury.com


THIS COFFEE AND WALNUT CAKE HAS A CHOCOLATY, NUTTY KICK
2022-04-06 After removing the ground walnuts, simply cream the butter and sugar together. Then, add the eggs, dry ingredients (including instant espresso powder), and pulverized nuts. This method yields a ...
From epicurious.com


EASY COFFEE WALNUT CAKE RECIPE
2016-04-09 75g walnuts. Preparation Method – Easy Coffee Walnut Cake Recipe. 1. Preheat the oven to 180C/350F/Gas 4. 2. In a bowl, beat the butter and sugar together until very light and pale. 3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
From coffeenwine.com


COFFEE AND WALNUT LOAF CAKE - ELLAS BETTER BAKES
2022-01-30 Coffee and Walnut Loaf Cake. Heat your oven to 180°C/160°C Fan/355°F/Gas Mark 4. Grease your loaf tin. Then take a piece of greaseproof (parchment) paper large enough to lay over the long sides and base of your tin (see the …
From ellasbetterbakes.com


COFFEE WALNUT CAKE - BAKE WITH STORK UK
Place all cake ingredients in a mixing bowl and beat together until smooth. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins. Fold in the flour. Stir in the walnuts and the coffee. Grease two 18cm (7 inch) sandwich tins and line the bottoms. Spoon half of the mixture into each tin. Bake in middle of preheated oven at 180 ° C ...
From bakewithstork.com


COFFEE AND WALNUT CAKE RECIPE | ODLUMS | CHEF ADRIAN
Preheat the oven to 180°c. In a large bowl cream together the butter and caster sugar with the electric whisk until pale and fluffy. One by one, slowly beat in the eggs. Now add the walnuts, espresso powder, plain flour and baking powder. Mix in nicely with a wooden spoon and then add the milk. Divide the mixture and pour into two greased 20cm ...
From odlums.ie


DATE COFFEE CAKE WITH WALNUTS AND ESPRESSO GLAZE
2018-02-27 Preheat oven to 350 degrees. In a large bowl, combine the dates, hot coffee or espresso, and baking soda. Set aside. In a small bowl, combine the flour, cinnamon, nutmeg, and salt. Using a mixer beat the butter and sugars together. Beat in egg and vanilla. Strain date mixture and set dates aside.
From creative-culinary.com


Related Search