Easy Coffee Walnut Cake Recipes

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

NO FAIL COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
• One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
• Add the flour and chopped walnuts and gently fold in until fully combined.
• Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
• Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
• Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.

EASY COFFEE & WALNUT CAKE

Steps:

• Preheat oven to 180C.
• Put the soft butter, sugar and baking powder into a bowl, mix until smooth. Beat the eggs and gently add to the mixture. Add the flour (must be sieved in). Dissolve the coffee in approx. 10ml of hot water, add to the mixture and add most of the walnuts, (keep some back for decoration).
• Lightly grease and flour 2 sandwhich tins, spoon the mixture equally into each tin. Cook in the middle of oven for 25-30 mins or until firm to touch.
• Remove cakes from the tins and place onto cooling racks, allow to cool completely.
• When the cakes are cooled make the filling as follows:
• Put the icing sugar and butter in a bowl. Dissolve the tspn of coffee with 2 tspns of hot water and add to the bowl. Mix well. Use a third of the mixture to cover the top of one of the cakes and decorate with remaining walnuts. Use the remaining mixture on the other cake.
• Whip the double cream until it peaks and spoon ontop of the second cake and spread evenly.
• Place the decorate cake on top.
• Eat and enjoy! =)

MARY BERRY'S COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 20-25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.

INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
• With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
• Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
• In a mixing bowl with an electric mixer , beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
• In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
• With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
• Fold in the finely chopped walnuts.
• Spread the batter in the prepared baking pan.
• Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
• In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
• Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
• Coarsely chop the remaining 1/4 cup of walnuts.
• Spread frosting over the top and sides of the cooled cake.
• Sprinkle the coarsely chopped walnuts over the top of the cake.

25 EASY WAYS TO USE WALNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a walnut recipe in 30 minutes or less!