Coffee Walnut Cake
A delightfully moist sponge cake infused with rich coffee flavor and loaded with crunchy toasted walnuts.
Ingredients
- •1 cup unsalted butter, softened (226g)
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •2 tablespoons instant coffee granules
- •3 tablespoons boiling water
- •1 cup chopped walnuts (100g)
- •1 cup powdered sugar (120g) for the glaze
- •2 tablespoons freshly brewed strong coffee for the glaze
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and grease and flour a 9-inch round cake pan.
- 2
Dissolve the instant coffee granules in the boiling water and set aside to cool slightly.
- 3
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 4
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- 5
Add the eggs one at a time, beating well after each addition.
- 6
Stir the cooled coffee mixture into the wet ingredients.
- 7
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- 8
Fold in three-quarters of the chopped walnuts, reserving the rest for topping.
- 9
Pour the batter evenly into the prepared cake pan and smooth the top.
- 10
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 11
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 12
To make the glaze, whisk together the powdered sugar and brewed coffee until smooth, then drizzle over the cooled cake and top with the remaining walnuts.
💡 Chef tips
- Ensure your butter and eggs are at room temperature so the batter emulsifies properly and bakes evenly.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it unglazed for up to 2 months.
- Toast the walnuts in a dry skillet for 5 minutes before chopping to release their deep, nutty aroma.
✅ How it should turn out
The finished cake has a tender, fine crumb with a rich coffee aroma and a delightful crunch from the toasted walnuts, topped with a sweet coffee glaze.