Most days, a simple biscuit is perfect accompaniment for your morning or afternoon cuppa. Quick, easy, and gets the job done. But on the days when I have a bit of extra time – say a lazy Sunday afternoon – I love to make this coffee walnut cake recipe.
The great thing about a cake like this is that it’s enriched with butter and eggs, which provide moisture and richness, so it will keep for several days after it’s baked. That means I can throw it together on a Sunday afternoon and have a lovely slice of cake to look forward to each day for the next several days.
COFFEE WALNUT CAKE RECIPE
- 200 grams unsalted butter (softened)
- 200 grams castor sugar
- 200 grams self-raising flour
- 1 teaspoon baking powder
- 4 large eggs
- 3 tablespoons strong coffee or espresso
The Cream & Walnut Filling
- 300 ml double cream
- 2 tablespoons castor sugar
- 100 grams chopped walnuts (toasted)
- Preheat your oven to 180c, and gather all of the listed ingredients for the sponge
- Mix all the ingredients in the bowl of a stand mixer for 2 minutes until the cake batter is fully incorporated and smooth.
- Prepare two 8-inch cake tins, greased and lined with parchment paper.
- Divide the batter evenly between the two cake tins.
- Spread the batter to reach the edge of each cake tin, while flattening the top (use a spoon or spatula).
- Place the cake tins in a preheated oven for 20-25 minutes, or until the cake is baked through (insert a toothpick or cake tester into the middle of each cake to make sure the cake is baked through).
- Let the cakes cool completely.
The Cream & Walnut Filling
- Whisk the cream and sugar together until the mixture forms soft peaks. This will take 2-3 minutes if using a stand or handheld mixer, or several minutes by hand.
Assemble The Cake
- Place the first cake on a tray or platter.
- Gently slice off the domed top of the cake, so that the top is flat.
- Add half of the cream filling to the top of the cake and spread evenly.
- Sprinkle with half of the toasted walnuts.
- Repeat with the second cake to create a lovely layered Walnut and Coffee Cake.
This cake is composed of staple pantry ingredients, and it doesn’t use any fancy techniques or equipment. You can even mix the entire batter in the same bowl, dumping everything together in one go. It’s that simple. Whipping up some double cream into soft peaks while the cake cools couldn’t be easier. Toasting your walnuts adds extra crunch and flavour, and although it’s optional, you can do it on a sheet pan in the same oven while the sponge bakes away. 8-10 minutes should be plenty of time to get some nice colour and flavour on those walnuts. You won’t be disappointed!
If friends are coming round, this cake it more than sharable too. It’s an everyday coffee walnut cake that is easy to make and easier to enjoy. It sounds like just what the doctor ordered after a long, dreary winter. Served alongside a cup of coffee or tea, you have the perfect afternoon pick-me-up. So, whether you need a mid-week treat or a celebratory weekend showstopper, this cake has you covered. I hope you’ll make it a regular part of your baking life. Just don’t forgot the prerequisite cup of coffee (or tea!) to go only with your daily slice.