Coffee Cake with Walnuts

Name: Coffee Cake with Walnuts
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Ingredients: 175 g unsalted butter; 175 g golden caster/superfine sugar; 3 eggs (medium); 175 g self-raising/cake flour; 1½ tsp baking powder; 3 tbsp espresso (cooled); 75 g chopped walnuts; 1 tsp vanilla extract; 250 g unsalted butter (for buttercream); 500 g icing/confectioner's sugar (sieved); 1 tsp vanilla extract (for buttercream); 2-3 tbsp espresso (cooled, for buttercream)

An all-in-one coffee cake, with or without walnuts, served with coffee buttercream.

1h 40m

Easy

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Ingredients

unsalted butter 175 g

golden caster/superfine sugar 175 g

eggs (medium) 3

self-raising/cake flour 175 g

baking powder 1½ tsp

espresso (cooled) 3 tbsp

chopped walnuts 75 g

vanilla extract 1 tsp

unsalted butter (for buttercream) 250 g

icing/confectioner's sugar (sieved) 500 g

vanilla extract (for buttercream) 1 tsp

espresso (cooled, for buttercream) 2-3 tbsp

Instructions

Preheat and Prep

Preheat the oven to 180°C, 350°F, gas mark 4. Grease and line two round or square 15cm sandwich cake tins with non-stick baking paper.

Make Coffee

Make up the coffee either in a plunger if using ground or in a small jug if using instant and leave for a couple of minutes to cool.

Mix Batter

In a large bowl, beat the butter with an electric whisk until it looks light and fluffy. In the bowl with the butter add all the rest of the ingredients (apart from the walnuts) and beat with the electric whisk until the whole mixture is light and fluffy. Now add the chopped walnuts and mix in lightly with a spatula or wooden spoon.

Bake

Put half the mixture in one tin and half in the other and place in the middle level of the oven. Bake for 30 minutes until they are well risen. If you insert a toothpick into the middle of the cake it should come out clean. Turn the cakes onto a wire rack and allow to cool.

Make Buttercream

Whisk the butter in a large bowl for at least two minutes with an electric mixer. Then sieve the icing/confectioner's sugar in a little at a time mixing well after each addition. Whisk slowly, then once all the icing sugar is in add the vanilla extract and continue to whisk on a higher speed until the whole mixture is light and fluffy. Finally add the cooled coffee and mix in with the electric mixer.

Assemble

Spread about a third of the mixture into the middle of the cooled cake and sandwich the two halves together. Then start to spread the rest of the buttercream over the top and the sides and smooth down. Finally, decorate with the walnuts.