Walnut Rippled Coffee Cake Recipes

COFFEE WALNUT CAKE

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.

WALNUT-RIPPLED COFFEE CAKE

Steps:

• Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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.

COFFEE RIPPLE COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 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. Combine glaze ingredients until smooth; drizzle over cake.

WALNUT-COCONUT-APPLESAUCE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine applesauce, white sugar, brown sugar, eggs, and vanilla extract together in a bowl. Whisk flour, baking soda, salt, and cinnamon together in a separate bowl. Add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. Fold coconut and walnuts into batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. Cool on a wire rack. Dust coffeecake with confectioners' sugar.

WALNUT COFFEE CAKE

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.

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.

SPICED WALNUT COFFEE CAKE

Steps:

• Heat oven to 350 degrees F.
• Coat an 8-inch baking pan with nonstick cooking spray.
• Topping: In a medium bowl stir together flour, sugars, pumpkin pie spice and salt. With a pastry cutter,cut butter into the mixture. Stir in walnuts. Refrigerate.
• Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpking pie spice and salt. Set aside.
• In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.
• On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
• Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.
• Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.
• In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving.

RIPPLED COFFEE CAKE

Steps:

• In a large bowl, combine the dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 13x9-in. baking pan. , Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Combine icing ingredients; drizzle over warm cake.

WALNUT-RIPPLED COFFEE CAKE

Steps:

• Set aside 2 tablespoons cake mix. Place the remaining cake mix in a mixing bowl. Add sugar, eggs, sour cream, oil and water; beat on low speed for 2 minutes. Pour half into a greased fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.
• Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY-WALNUT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
• Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
• Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
• Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
• Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.

WALNUT COFFEE CAKE

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!

WALNUT STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour round layer cake pan or square 8" x 8" or 9" x 9" pan.
• Blend first seven ingredients; beat vigorously 30 seconds.
• Mix brown sugar, cinnamon, nuts and melted butter in a small bowl.
• Pour half cake batter into pan. Sprinkle half of brown sugar mixture over batter. Pour remaining cake batter in pan. Top with remaining brown sugar mixture.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.