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Velvety Coffee Cake with Crunchy Walnut Topping

Name: Velvety Coffee Cake with Crunchy Walnut Topping
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 250 g unsalted butter, softened; 1 tsp vanilla extract; 100 g walnuts, coarsely chopped; 10 g coffee powder; 1¾ tsp baking powder; 10 walnut halves; 165 g unsalted butter, at room temperature; 165 g soft brown sugar; 500 g icing sugar; ¼ tsp salt; 2 large eggs; 1½ tbsp boiling water; 3 tbsp instant coffee granules; 30 g chopped walnuts; 200 g all-purpose flour

This Velvety Coffee Cake with Crunchy Walnut Topping recipe will take your love for coffee a notch higher. It features moist coffee-infused layers of cake filled with creamy coffee buttercream and topped with a delightful crunch of chopped walnuts. Just the perfect treat for any coffee lover!



55 min

TOTAL TIME

946

CALORIES

$1.20

PER SERVING

Ingredients

CAKE

8 SERVINGS

3 1/2 g walnuts

coarsely chopped

1/3 g coffee powder

1 3/4 tsp baking powder

5 7/8 g unsalted butter

at room temperature

5 3/4 g soft brown sugar

1/4 tsp salt

2 large eggs

7 1/8 g all purpose flour

BUTTERCREAM

8 3/4 g unsalted butter

softened

1 tsp vanilla extract

1 1/8 g icing sugar

1 1/2 tbsp boiling water

3 tbsp instant coffee granules

TOPPING

10 walnut halves

1 1/8 g chopped walnuts

Directions

CAKE

30 min

PREP TIME

25 min

COOK TIME

55 min

TOTAL TIME

Preheat your oven to 160ºC/140ºC fan. Line three 18cm round sandwich tins with baking paper.

In a large bowl, sift together the all-purpose flour, coffee powder, baking powder and salt.

Add the eggs, unsalted butter, and brown sugar to the mixture. Mix until the ingredients are fully combined.

Fold in the coarsely chopped walnuts, then divide the mixture equally between the three tins.

Bake for about 20-25 minutes, until a skewer inserted in the middle comes out clean. Allow the cakes to cool in their tins for 10 minutes before moving to a wire rack to cool completely.

BUTTERCREAM

Dissolve the instant coffee granules in boiling water and set aside to cool.

Beat the softened butter in a separate bowl until soft.

Gradually add the icing sugar, mixing until fully combined.

Stir in the vanilla extract, then add the cooled coffee, a teaspoon at a time, until the desired flavor is achieved.

ASSEMBLY

Place the bottom layer of the cake onto your serving dish. Spread a layer of coffee buttercream over it and sprinkle with half of the chopped walnuts.

Place the middle cake layer on top, spread another layer of coffee buttercream and sprinkle the remaining chopped walnuts.

Top with the final cake layer, spread the remaining coffee buttercream on top, and decorate with the walnut halves.

Health Info

Macros

106g

CARBS

55g

FAT

10g

PROTEIN

Allowed on these diets

VEGETARIAN