Walnut Filled Coffee Cakes Recipes

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COFFEE WALNUT CAKE



Coffee Walnut Cake image

Coffee walnut cake is a deliciously moist textured and nutty tasting cake with just a hint of coffee. Loved by coffee lovers and non- lovers alike.

Provided by Neil

Categories     Home Baking

Time 55m

Number Of Ingredients 13

Low fat cooking spray
1 tsp bicarbonate of soda
175 g self-raising flour
175 g light brown soft sugar
50 ml vegetable oil
1 tsp vanilla essence
60 g chopped walnuts
2 tbsp heaped . instant coffee dissolved in 3 tbsp. hot water
6 tbsp 0% fat yogurt
2 egg whites
2 tsp instant coffee dissolved in 1 tbsp. hot water
100 g icing sugar (sieved)
4 pieces or 5 whole walnuts snapped into for topping

Steps:

  • 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.
  • In a separate bowl, beat the egg whites to soft peaks and then gently fold them into the cake mixture.
  • Spoon the cake mixture into the cake tin using the back of a warm spoon to level the surface flat.
  • Bake for approximately 30 - 35 minutes in the centre of the oven. Check the cake is cooked through by inserting a skewer into the centre and ensure it comes out clean. Remove from oven.
  • Allow the cake to rest in the tin for a couple of minutes and then turn out the cake onto a wire cooking rack, remove the greaseproof paper and allow to cool completely.
  • Thoroughly mix together the coffee and water mixture with the sieved icing in a bowl until smooth.
  • Spread the coffee icing mixture evenly over the surface of the cake using a palette knife.
  • Decorate the top with the snapped walnut pieces and once the icing has set cut the cake into 12 slices.

Nutrition Facts : Calories 216 kcal, Carbohydrate 35.4 g, Protein 2.6 g, Fat 7.5 g, SaturatedFat 0.7 g, Cholesterol 0.9 mg, Sodium 109.1 mg, Fiber 0.7 g, Sugar 23.3 g, ServingSize 1 serving

THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE



The ultimate makeover: Coffee walnut cake image

A delicious but lighter version of teatime favourite, coffee and walnut cake

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 19

1 tbsp coffee granules, plus 1 tsp
225g self-raising flour
1 tsp baking powder
50g ground almonds
85g light muscovado sugar
50g golden caster sugar
25g chopped walnuts
2 eggs , beaten
250g natural yogurt
75ml walnut oil
2 tbsp golden caster sugar
2 tsp coffee granules
140g light mascarpone
100g quark
1 tbsp icing sugar
¼ tsp vanilla extract
140g fondant icing sugar
1 tsp coffee granules
1 tbsp finely chopped walnuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
  • Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
  • Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium

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.

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 SPICE COFFEE CAKE



Walnut Spice Coffee Cake image

The walnut-crumb topping and spiced cake make this the perfect partner for coffee or tea.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup toasted walnuts, chopped
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

Steps:

  • Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
  • Preheat the oven to 350 degrees F.
  • Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
  • Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
  • Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
  • Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

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 STREUSEL COFFEE CAKE



Walnut Streusel Coffee Cake image

I love this cake from my Aunt Suzie-especially the nice moist texture and sweet surprise of the brown sugar-nut mixture inside. It's decadent with a cup of joe.-Michelle Eder, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
COFFEE CAKE:
4 large eggs, separated
1 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons confectioners' sugar

Steps:

  • In a small bowl, mix walnuts, brown sugar, butter and cinnamon., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 540 calories, Fat 29g fat (14g saturated fat), Cholesterol 128mg cholesterol, Sodium 323mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE CINNAMON WALNUT COFFEE CAKE



Chocolate Cinnamon Walnut Coffee Cake image

A cocoa cinnamon nut filling in the center adds a different twist to this delicious sour cream coffeecake. Recipe found on the internet.

Provided by Marie

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

2/3 cup walnuts, finely chopped
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/3 cup sugar
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
1 orange, grated peel of
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

Steps:

  • Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
  • Preheat oven to 350 degrees.
  • Grease a 10" bundt pan.
  • In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
  • Increase speed to high and beat until light and fluffy.
  • Add eggs, sour cream, orange rind, vanilla and mix.
  • Add dry ingredients and beat at low speed until mixed.
  • At medium speed, beat for 3 minutes.
  • Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool coffeecake in pan on wire rack for 10 minutes.
  • Remove from pan and cool completely.
  • Sprinkle with confectioners' sugar to serve.

Nutrition Facts : Calories 350.2, Fat 17.6, SaturatedFat 9, Cholesterol 72, Sodium 238.7, Carbohydrate 44.2, Fiber 1.5, Sugar 24.1, Protein 5.4

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.)

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

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From bakewithshivesh.com


EASY COFFEE WALNUT CAKE - TRADITIONAL HOME BAKING
2020-09-16 Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix together until well combined. Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
From traditionalhomebaking.com


WALNUT CRUMBLE COFFEE CAKE - RUCHISKITCHEN
Prep up the dry ingredients. Sift the dry ingredients together. Set it aside. Preheat oven @ 350 degree F. Assemble wet ingredients. Cream butter and sugar together. Add egg whites.. Add sifted dry ingredients and mix until well blended. Cake batter is ready.
From ruchiskitchen.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


PEACH AND WALNUT COFFEE CAKE {SUPER EASY RECIPE WITH YELLOW CAKE …
2019-12-26 Next, in a large mixing bowl combine the yellow cake mix, eggs, lemon extract, brown sugar, and melted butter. Mix well with a hand mixer for two to three minutes or until well mixed. Gently stir in the peach pie filling and walnuts with a large spoon. Spray your bundt cake pan with non-stick spray and cook at 350 degrees for 45 minutes.
From twopinkpeonies.com


COFFEE AND WALNUT LAYER CAKE WITH COFFEE BUTTERCREAM FROSTING
Measure the icing sugar and butter into a bowl. If the butter is at room temperature it will be soft enough to mix easily (image 1 above). Mix the butter and icing sugar until it all comes together in a thick ball and all the icing sugar has been incorporated. Now add the dissolved coffee granules and mix through.
From foodleclub.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


WALNUT-FILLED COFFEE CAKES RECIPE | TASTE OF HOME
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From staging2.tasteofhome.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 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


WALNUT-FILLED COFFEE CAKES | COFFEE CAKE, COFFEE RECIPES, …
Dec 28, 2015 - “At our house, Easter or Christmas morning just would not be the same without these wonderful sugar/cinnamon braids.” They also make lovely gifts.
From pinterest.com


WALNUT-FILLED COFFEE CAKES RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


WALNUT FILLING FOR COFFEE CAKE - COOKEATSHARE
Recipes / Walnut filling for coffee cake (1000+) Walnut Sweet Potato Coffee Cake. 2093 views. Walnut Sweet Potato Coffee Cake, ingredients: 2 c. unsifted all-purpose flour, 2 teaspoon. Blueberry Crumb Cake (Vegan) 5915 views. cinnamon, 1/2 cup chopped walnuts * optional, , , For the Cake:, 2 cups blueberries (fresh. Glaze For Coffee Cakes . 896 views. Glaze For …
From cookeatshare.com


MARBLED COFFEE CAKE WITH CINNAMON WALNUT FILLING RECIPE
Combine cake mix, sour cream, pudding mix, oil and eggs in large mixing bowl. Beat a high speed for 7 minutes. Beat a high speed for 7 minutes. Pour half …
From recipeland.com


COFFEE WALNUT LAYER CAKE - THERESCIPES.INFO
Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
From therecipes.info


DATE & WALNUT COFFEE CAKE - THE ENGLISH KITCHEN
2016-05-14 Preheat the oven to 220*C/425*F/ gas mark 7. Butter an 8 inch square or round cake tin. Set aside. Sift the flour, sugar, baking powder and salt into a bowl. Cut in the butter until the mixture resembles fine bread crumbs, using your fingetrips and a snapping motion. Make a well in the centre.
From theenglishkitchen.co


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


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