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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: 3 tbsp instant coffee granules; 165 g unsalted butter, at room temperature; 1 tsp vanilla extract; 200 g all-purpose flour; 100 g walnuts, coarsely chopped; 10 g coffee powder; 1¾ tsp baking powder; 30 g chopped walnuts; 10 walnut halves; 165 g soft brown sugar; 2 large eggs; ¼ tsp salt; 500 g icing sugar; 250 g unsalted butter, softened; 1½ tbsp boiling water

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

5 7/8 g unsalted butter

at room temperature

7 1/8 g all-purpose flour

3 1/2 g walnuts

coarsely chopped

1/3 g coffee powder

1 3/4 tsp baking powder

5 3/4 g soft brown sugar

2 large eggs

1/4 tsp salt

BUTTERCREAM

3 tbsp instant coffee granules

1 tsp vanilla extract

1 1/8 g icing sugar

8 3/4 g unsalted butter

softened

1 1/2 tbsp boiling water

TOPPING

1 1/8 g walnuts

chopped

10 whole walnut halves

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