Blackwalnutcoffeecake Recipes

BLACK WALNUT COFFEE CAKE

Steps:

• Mix as for cake.
• For filling: Mix together the ingredients.
• Spread 1/2 batter in long flat pan.
• Sprinkle 1/2 filling over this.
• Pour remaining batter over, spread rest of filling on top.
• Spoon 1/2 cup melted butter on top.
• Bake 350°F for about 35 minutes.

WALNUT COFFEE CAKE

Steps:

• Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
• Mix flour, baking powder, baking soda& salt together; set aside.
• Cream margarine and the 1cup sugar until light & fluffy.
• Add eggs& vanilla; beat thoroughly.
• Blend in sour cream alternately with flour mixture; stir in nuts.
• Divide& spread batter evenly in pan (s).
• Combine topping ingredients& sprinkle on top of batter.
• Bake at 350 for 35-40 minutes (40-45 if using 9x13).
• Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
• Also, this cake freezes well!

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM

Steps:

• For cake:.
• Position rack in center of oven and preheat to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
• Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
• Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
• Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
• Fold in remaining 1/2 cup walnuts.
• Divide batter evenly between prepared pans.
• Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
• For coffee-mascarpone cream:.
• Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
• Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
• Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
• Place second layer, flat side down, on filling.
• Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
• Sprinkle over top of cake.
• Cover with cake dome.
• Chill at least 1 hour and up to 1 day.

BUTTERY BLACK WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
• Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
• Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
• Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
• TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.