Description
A soft and rich coffee walnut cake with a buttery crumb, deep coffee flavor, and crunchy walnuts, perfect for tea time or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons instant coffee
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup milk, slightly warm
- 1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a round cake pan.
- In a small bowl, dissolve the instant coffee in the warm milk and set aside.
- In a large bowl, beat the softened butter and sugar until pale, creamy, and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and the coffee-milk mixture.
- Add the flour, baking powder, and salt, and mix gently until just combined.
- Fold in the chopped walnuts, reserving some for topping if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Espresso powder can be used for a stronger coffee flavor.
- Toasting the walnuts enhances their flavor but is optional.
- Add chocolate chips for extra richness if desired.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze slices for up to 2 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
