Coffee Walnut Cake Recipes

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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.

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

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

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.

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

TRADITIONAL COFFEE AND WALNUT CAKE



Traditional Coffee and Walnut Cake image

I was looking through the site for coffee (flavoured) cakes and was amazed there wasn't more recipes for coffee and walnut cake, which when I was growing up was one of the most traditional cakes that was always on sale in the village shop. It used to seem really 'grown up' to me (but was also my favourite!), and this is the recipe my mum always used- I think it might have originally started off as a Delia Smith recipe. Hope you enjoy it :).

Provided by RainbowBubbles

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

175 g butter (room temperature)
175 g brown sugar
2 -3 tablespoons strong black coffee (cold)
3 eggs
175 g self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
100 g chopped walnuts
150 g butter (soft)
1 tablespoon strong black coffee (cold)
300 g icing sugar
150 g icing sugar
cold black coffee
walnut halves, to decorate

Steps:

  • Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
  • Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
  • Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
  • Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
  • Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).

Nutrition Facts : Calories 518.6, Fat 28.7, SaturatedFat 14.8, Cholesterol 110.8, Sodium 491.2, Carbohydrate 63.7, Fiber 0.9, Sugar 51.1, Protein 4.5

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From lovefood.com
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EGGLESS COFFEE AND WALNUT CAKE - BAKE WITH SHIVESH
2020-05-31 Preheat the oven @ 180C. In a clean bowl, add the yogurt and baking soda. Give it a good mix using a spoon and let it sit for 5-10 minutes until it becomes foamy. In a separate bowl add the sugar and vegetable oil. Using a whisk mix this really well for about 3-4 minutes.
From bakewithshivesh.com
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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
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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
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EASY COFFEE AND WALNUT TRAYBAKE CAKE - EASY PEASY FOODIE
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 mixture starts to look a little bit paler.
From easypeasyfoodie.com
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Top Asked Questions

How do you make a coffee and Walnut sandwich cake?
It's also the winning recipe in our coffee and walnut cake challenge! Preheat the oven to 200C/180C fan. Grease and line two 20cm sandwich cake tins. In an electric processor, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time to the mixture, beating well between each one.
What is the best way to make walnut cake?
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 the eggs then add the blitzed walnuts and gently stir through. Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
How do you make a coffee cake?
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.
What kind of cake is a coffee walnut cake?
Coffee Walnut Layer Cake. 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.

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