In my opinion, nothing is more tasty and wholesome than simple buttercream icing. Fondant is lovely too – but is perhaps more suited for children’s cakes (again, just my opinion) and plus the work that goes into creating a masterpiece is a lot and owing to the busy Christmas month I was not willing to spend more than the required time in the kitchen, slaving over my own cake! It’s not like I was going to impress someone else with a fancy cake, right? So why bother?
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Baking Essentials
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Coffee Walnut Cake
Ingredients
- 175 grams (6 oz) unsalted butter, at room temperature
- 175 grams (6 oz) light muscovado (soft deep brown) sugar
- 3 large eggs, lightly beaten
- 3 tablespoons strong black coffee, cooled * see notes
- 175 grams (6 oz) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 115 grams (4 oz) walnuts, coarsely chopped plus extra walnut halves to decorate
For the frosting/icing:
- 115 grams (4 oz) unsalted butter, at room temperature
- 200 grams icing sugar
- 1 tablespoon strong black coffee, cooled
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175 degrees C. Grease and line two 8 or 9 inch round pans with baking parchment and keep aside
- 2 In a large bowl, beat the butter and the muscovado sugar till pale. Add the eggs, one at a time beating well after each addition. Now add the coffee and beat well.
- Sift in the flour, baking powder and salt into the mixture and using a spatula fold lightly. Add the chopped walnuts fold gently.
- Divide the mixture between the two pans and level off the surface. Bake in the preheated oven for about 20-22 mins. Check with a skewer, if it comes out with a slight crumb on it (but clean otherwise), it’s okay (as long as you don’t get uncooked batter when you pull out the skewer). Remove the pans out. If you overbake this cake it will turn out dryish.
- Place the pans on a wire rack to cool for about 5-6 mins, then turn out the cakes gently and let cool completely.
- While the cakes are cooling, prepare the frosting. Place all the ingredients mentioned under ‘For the frosting/icing’ in a bowl and beat till everything is well incorporated.
- Place one cake upside down (so that the dome side is facing down and the flat side is facing upwards) on a cake stand or serving plate and apply half of the frosting mixture over it. Then place the second cake over it (upside down again) and apply the remaining frosting on top. Use a palette knife to make swirls/wave like design on top. Decorate with walnut halves and serve.
Notes
Disclaimer
The nutritional values are only indicative.
Can We substitute plain sugar instead of muscovado sugar?
Even I love cakes with simple frosting, or maybe no frosting at all… hehe… this looks so delicious!
Hi Shireen, Could you share the recipe in cups?
The batter was very wet when I added only 6 oz of flour? I added a little more to make it cake batter consistancy.
@ Kelly: Sorry, I have no idea why your batter turned out very wet! I had no problem with it. Did you use melted butter or extra eggs? I hope the cake turned out ok
@ Kavya: I will surely update the post with the cup measures!
@ Aarthi Chandrasanth: Yes, you may use caster sugar in the place of muscovado. The colour of the cookies will be lighter though!
Hi Shrireen tried this cake for my birthday. Turned out really good. Would love to share the pic with you
@ Blossom: So happy to hear this 🙂 BTW I made this cake for my bday too! Do send your pic to ruchikrandhap@gmail.com and I will be happy to post it in the tried and tested section of my Facebook page!
Want to know the brand of coffee u used for coffee walnut cake.
Hi Mary,
I used Bru instant coffee powder for most of my coffee based recipes