Coffee and Walnut Cake is MY FAVOURITE CAKE of all time!
Mmm.. Coffee and Walnut Cake, you can’t go wrong with this one. It tastes so good. If you love coffee and you love cake..this is definitely for you!
We have the recipe for traditional icing for Coffee and Walnut Cake below, but if you want something a bit more spesh – try the Coffee Buttercream Frosting!
And the icing, the Coffee Buttercream Frosting is beyond delicious. Here’s how to make the icing:
- 350 grams icing sugar
- 175 grams butter
- 2 teaspoons fine coffee powder (grab granules and process until fine)
Mix the icing ingredients together, then sandwich the two Coffee and Walnut Cakes together with half the icing and the top of the cake with the other half. Decorate the top of the cake with walnut halves.
Method
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Preheat the oven to 160 degrees.
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Grease a round tin well with butter or line with baking paper.
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Using electric beaters, beat together the butter and brown sugar until light and fluffy.
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Add the eggs one at a time and mix well after each addition.
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In a small cup, mix together the coffee and the vanilla until the coffee is 'melted' - if needed add a tiny splash of water.
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Add the coffee mixture to the bowl and mix to combine. Sift the flour well.
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Using a large metal spoon, gently fold in the flour alternatively with the sour cream until JUST combined - don't overmix.
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Stir in the walnuts gently. (Save a few of the walnuts to decorate the top of the cake)
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Pour into the greased tin and bake for 30- 40 minutes or until a skewer comes out clean.
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Let the coffee cake cook on a wire rack. Serve with coffee icing.
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Dissolve the coffee into the hot water.
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Mix together the butter, vanilla and coffee mixture, and stir in the sifted icing sugar.
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Mix together until a smooth consistency and ice your cake.
Recipe Hints and Tips:
- Coffee Cake is suitable to freeze un-iced for up to two months.
