Consider afternoon tea sorted thanks to this easy Coffee walnut cake recipe. The pairing of sweet buttercream and crunchy nuts make for a delightful combination.
Serves1616
Cook time1 hr1 hour
Prep time40 mins40 minutes, + cooling time
+ cooling time
Ingredients
1 1/4 cups (125g) walnuts
1 tbs dried instant coffee powder
250g butter, softened
2 cups (440g) caster sugar
6 Coles Brand Australian Free Range Eggs
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (120g) sour cream
Walnuts, extra, to decorate
Coffee buttercream
1 tbs dried instant coffee powder
2 tbs milk
185g butter, softened
2 1/4 cups (360g) icing sugar mixture
Coffee icing
2 tsp dried instant coffee
1 cup (160g) icing sugar mixture
Nutritional information
Per Serve: Energy: 2540kJ/608 Cals, Protein: 7g, Fat: 33g, Sat fat: 18g, Carb: 71g, Fibre: 1g.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and side of a 20cm (base measurement) round cake pan. Place the walnuts in a food processor and process until finely ground. Set aside. Combine the coffee with 1 tbs hot water in a small bowl and stir until the coffee dissolves.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the coffee mixture and beat to combine. Add the finely ground walnut, combined flour and sour cream and stir to combine. Spoon the batter into the prepared pan and smooth the surface.
Step 3
Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.
Step 4
To make the buttercream, dissolve the coffee in a small bowl with 1 tbs hot water. Stir until coffee dissolves. Add the milk and set aside. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the coffee mixture and beat to combine.
Step 5
Use a large serrated knife to split the cooled cake into 3 even layers. Place the bottom layer on a serving plate. Spread with half the buttercream. Continue layering with remaining cake and buttercream.
Step 6
To make the coffee icing, dissolve the coffee in a small bowl with 2 tsp hot water. Stir until coffee dissolves. Add the icing sugar. Stir until smooth yet slightly runny, adding a little extra water if necessary. Spread the icing over the top of the cake. Decorate with walnuts.
Consider afternoon tea sorted thanks to this easy Coffee walnut cake recipe. The pairing of sweet buttercream and crunchy nuts make for a delightful combination.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and side of a 20cm (base measurement) round cake pan. Place the walnuts in a food processor and process until finely ground. Set aside. Combine the coffee with 1 tbs hot water in a small bowl and stir until the coffee dissolves.
Step 2
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the coffee mixture and beat to combine. Add the finely ground walnut, combined flour and sour cream and stir to combine. Spoon the batter into the prepared pan and smooth the surface.
Step 3
Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.
Step 4
To make the buttercream, dissolve the coffee in a small bowl with 1 tbs hot water. Stir until coffee dissolves. Add the milk and set aside. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the coffee mixture and beat to combine.
Step 5
Use a large serrated knife to split the cooled cake into 3 even layers. Place the bottom layer on a serving plate. Spread with half the buttercream. Continue layering with remaining cake and buttercream.
Step 6
To make the coffee icing, dissolve the coffee in a small bowl with 2 tsp hot water. Stir until coffee dissolves. Add the icing sugar. Stir until smooth yet slightly runny, adding a little extra water if necessary. Spread the icing over the top of the cake. Decorate with walnuts.
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