Coffee Walnut Cake
A coffee cake that actually has coffee in it!? With mellow notes of coffee and crunchy walnuts, I was hooked to this British classic Coffee Walnut Cake from the very first bite!
Coffee and walnuts are my two favorite things! Shall I call walnuts the king of the nuts? I find myself tossing walnuts into salads, meals, desserts, you name it.
Aaand, I’m a sucker for coffee flavored desserts, and for the life of me couldn’t find a a good coffee cake that actually has coffee in it. So you can imagine my happiness when I found this cake which has the brilliant combination of both, COFFEE AND WALNUTS!
The walnut studded top of this cake is so pretty! A minimal look can really be classy, even for cakes 🙂
What is a coffee cake?
A cake that is often served with coffee or tea is called a (American) coffee cake, and it does not typically have coffee in it. Coffee cakes are often topped with some sort of streusel and can feature nuts, fruits or spices.
While I adore streusel cakes, I needed a cake with a good coffee flavor. I realized a British Coffee and Walnut Cake (minus a frosting) was just the cake I needed.
How can I serve coffee walnut cake?
Coffee cakes go perfectly with coffee (surprise!) and tea, in breakfast or evening supper.
I often keep such cakes in parties alongside a creamy, rich dessert so my guests can have the option they’re feeling like. Bakery-Style Almond Cake is another cake I love having with a cup of tea as well as plain vanilla cake.
What variations cake I try?
You can substitute the walnuts for any nuts of your choice; almonds, cashews, hazelnuts, or even dried fruits!
Ready to try it?
COFFEE WALNUT CAKE
- 1 ¾ cups all-purpose flour (225g)
- 1 ½ teaspoon baking powder (6g)
- ¼ teaspoon baking soda (1g)
- ½ teaspoon salt (2g)
- ¾ cup unsalted butter, at room temperature (170 grams)
- ½ cup + 1 tablespoon granulated white sugar (100 grams)
- ½ cup firmly packed light brown sugar (100 grams)
- 3 large eggs at room temperature (165 grams in the shells)
- 1 teaspoon vanilla extract
- ⅓ cup Milk at room temperature
- 1 ½ tablespoons Instant coffee powder (11g coffee powder dissolved in 1 tablespoon boiling water)
- ⅓ cup walnuts, coarsely chopped for batter
- ½ cup walnuts, coarsely chooped for topping
- Preheat your oven to 180 degrees C. Butter and flour a a bundt pan with parchment paper.
- Add baking powder, baking soda, and salt to a bowl and whisk well.
- In a large bowl, beat the butter until smooth. Add white sugar and brown sugar to this bowl, and beat on medium-high speed about 3 minutes. The mixture should become light and fluffy. Now add the eggs, one at a time, beating well after each addition. Add the vanilla and mix. Add the flour mixture in three additions and and milk coffee mixture in two additions, starting and ending with flour mixture. Mix just until combined. Keep the beater on low speed at this step. Fold in ⅓ cup of coarsely chopped walnuts just until combined.
- Pour the batter into the prepared bundt pan and top with ½ cup chopped walnuts. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. After 10 minutes, run a butter knife along the sides of the cake to loosen them. Then invert the cake onto serving plate. Enjoy!
- Recipe credits: Joy of baking (with minor changes)
Did you try this recipe?
I would love to know how it turned out for you! Leave me a comment and post a picture on Instagram with the hashtag #theovenist.