In the realm of British baking, few cakes evoke nostalgia and comfort quite like the Coffee and Walnut Cake. Whether enjoyed in quaint tea rooms or homemade for Sunday tea, this classic treat blends the robust flavors of coffee with the nutty richness of walnuts, creating a cake that beckons both cake and coffee lovers alike. This recipe, inspired by cherished family traditions and the essence of old-world charm, promises to deliver a slice of homemade delight with every bite.
Ingredients:
- 300g soft unsalted butter, plus extra for greasing
- 300g caster sugar
- 6 large eggs
- 300g self-raising flour
- 2 tsp baking powder
- 3 tbsp milk
- 3 tablespoons of instant coffee dissolved in 3 tablespoons of hot water
- 150g walnuts, finely chopped
Step-By-Step Instructions:
- Preparing the Cake:
- Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment.
- In a large bowl, blend the butter and sugar until they become pale and fluffy.
- Gradually beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
- Fold in the remaining flour and baking powder until well combined.
- Stir in the milk and dissolved coffee mixture until the batter is smooth.
- Fold in the chopped walnuts.
2. Baking the Cake:
- Divide the batter evenly between the cake tins that have been prepared and smooth out the tops.
- Bake in the preheated oven for about 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
3. Making the Coffee Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually sift in the icing sugar, beating well after each addition, until all the sugar is incorporated and the frosting is smooth and fluffy.
- Mix in the dissolved coffee until well combined.
4. Assembling the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
- Spread a generous layer of coffee buttercream over the top of the cake.
- Place the second cake layer on top, pressing down gently.
- Use the remaining buttercream to frost the top and sides of the cake in a rustic swirl pattern.
- Decorate with walnut halves or chopped walnuts on top.
Directions:
- Preheat: Oven to 180°C (160°C fan).
- Prepare: Grease and line two 20cm round cake tins.
- Mix: Cream butter and sugar, add eggs, then flour, baking powder, milk, coffee mixture, and walnuts.
- Bake: Divide batter, bake for 25-30 minutes.
- Cool: Allow cakes to cool in tins, then on wire rack.
- Frost: Beat butter, icing sugar, and coffee for frosting.
- Decorate: Frost and decorate with walnuts.
Nutrition Facts:
- Serving Size: 1 slice
- Calories: Approx. 450 kcal
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 180mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 6g
Reviews:
“This cake brought back memories of Sunday afternoons with my family. It’s moist, flavorful, and the coffee buttercream is divine!” – Jane
Community Tips and Praise:
- “For a stronger coffee flavor, I doubled the amount of instant coffee in both the cake batter and frosting—absolutely delicious!” – Tom
- “If you prefer a less sweet frosting, reduce the amount of icing sugar in the buttercream—it still tastes fantastic!” – Sarah
This Coffee and Walnut Cake recipe is not just a dessert but a slice of British baking heritage, perfect for any occasion where warmth and tradition are cherished. Enjoy it with a cup of tea or coffee and share the joy of homemade goodness with friends and family.
