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COFFEE WALNUT CAKE

A coffee cake with coffee actually in it!? I was hooked from the first bite!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: coffee, coffee cake, coffee cake recipe, coffee dessert, coffee walnut cake, how to bake coffee cake, recipe of walnut cake, walnut cake recipe, walnut coffee cake recipe, walnut coffee dessert, walnuts
Servings: 10
Author: The Ovenist

Ingredients

  • 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
  • cup Milk at room temperature
  • 1 ½ tablespoons Instant coffee powder (11g coffee powder dissolved in 1 tablespoon boiling water)
  • cup walnuts, coarsely chopped for batter
  • ½ cup walnuts, coarsely chooped for topping

Instructions

  • 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)