My good husband has been asking so nicely for weeks now for me to bake him a coffee cake. There has been a few occasions lately requiring ‘occasion specific’ baking, and my poor husband’s request was denied each time. But it has been postponed too long. So because cake with coffee should not ever require a special occasion other than just-because, and to reward my husband’s patience I baked this cake last week. The idea came when I received last month’s delicious magazine and saw a recipe for a Coffee & Walnut cake, I knew I had to try it out. It is no secret that both my husband and I love all things coffee, but this recipe uses coffee essence instead of the real stuff. Don’t be put off by this, as the cake still has a lovely rich coffee flavour that is neither bitter nor overpowering. The finished cake has the most amazing smell, hard to pin it down, but something like a rich cakey-buttery-coffeey flavour.
The cake itself is more like a loaf, it has got quite a lot of butter in the recipe, and although light it is slightly dense but oh so rich and covered with indulgent buttercream frosting. I would highly recommend this as a tea time treat, it does become rather hard to stick to only one slice though! I have also kept walnuts out of the batter, but feel free to throw a handful or two in, the natural oils coming out of the walnuts will make the cake even more moist.
Coffee and Walnut Cake
200g butter, softened
¾ cup brown sugar
2 tbs coffee essence
200g plain flour
1 tsp baking powder
pinch of salt
150g butter, softened
2 cups icing sugar
1 tbs coffee essence
½ cup chopped walnuts
- Pre-heat your oven to 180°C.
- Beat together the butter and brown sugar until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the coffee essence.
- Sift together the flour, baking powder and salt and gently fold into the butter mixture.
- Add the milk and gently stir until everything is incorporated. If you are adding walnuts to the batter add them now.
- Pour into a greased loaf tin, 23cm x 12cm in size.
- Bake for 30 minutes, the cake is ready if you insert a skewer and it comes out clean. If not place back in the oven for another 5 minutes and check it again. Let the cake cool completely before icing.
- To make the buttercream frosting: beat the butter until it is light and fluffy then start adding the icing sugar half a cup at a time, beating each time. Add the coffee essence and beat well.
- Frost the cooled cake and sprinkle with chopped walnuts.
- Serve with a nice cup of coffee!
Recipe adapted from the April edition of delicious magazine.
…be fearless, and have fun!