Coffee Walnut Cake

Description:

This Coffee Walnut Cake is a perfect balance of rich coffee flavor and crunchy walnuts, creating a delightful treat for coffee lovers. The moist, tender cake is complemented by the nutty texture of walnuts, making it an ideal dessert for brunch or an afternoon snack. Topped with a simple coffee glaze or buttercream, this cake will surely become a favorite.

Origin:

Inspired by the classic combination of coffee and walnuts, this cake is often served in cafes and bakeries as a comforting and sophisticated dessert. It blends the bold taste of coffee with the earthiness of walnuts, making it a popular choice for both casual and special occasions.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules (dissolved in 2 tablespoons warm water)
• 1/2 cup sour cream or plain yogurt
• 1/2 cup chopped walnuts (plus extra for topping)

For the Coffee Buttercream (Optional):

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water
• 1-2 tablespoons milk (as needed to achieve desired consistency)

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line with parchment paper).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the dissolved coffee.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or yogurt). Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Coffee Buttercream (Optional):

9. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
10. Stir in the dissolved coffee mixture. Add milk, a tablespoon at a time, until you reach your desired frosting consistency.
11. Once the cake is completely cooled, frost with the coffee buttercream and sprinkle with additional chopped walnuts for garnish.

Tips for Success:

• Ensure that the cake is completely cooled before frosting to avoid melting the buttercream.
• If you prefer a less sweet version, you can omit the buttercream and drizzle the cake with a simple coffee glaze made from powdered sugar and coffee.
• Toasting the walnuts lightly before adding them to the batter will enhance their flavor.

Recommendations:

• Serve with a cup of coffee or tea for a delightful pairing.
• Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~280
• Protein: 4g
• Fat: 18g
• Carbohydrates: 28g
• Sugar: 20g
• Sodium: 150mg

Enjoy this rich, flavorful Coffee Walnut Cake that brings together two classic favorites in every delicious bite! ☕