The WALNUT AND COFFEE CAKE is a delicious baked dessert with an intense and refined flavor, which can be served on many different occasions, from breakfast — where dried fruit is a real tonic — to the end-of-meal dessert and afternoon snack. It’s a simple cake to make but, as you can easily discover yourself, full of delightful tastes and aromas.
The main characteristic of this dessert is its ability to enhance the complex and delicate flavor of walnuts, which pairs wonderfully with coffee. The addition of this beverage makes the batter soft and fragrant, providing an extraordinary richness of sensations to the palate. The walnut pieces on top, once toasted, also provide a crunchy note and additional flavor.
If you love walnut-based cakes and want a lighter but equally indulgent version, try my EGG WHITE AND WALNUT CAKE.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 268.49 (Kcal)
- Carbohydrates 21.02 (g) of which sugars 12.62 (g)
- Proteins 4.29 (g)
- Fat 18.59 (g) of which saturated 5.43 (g)of which unsaturated 3.16 (g)
- Fibers 2.72 (g)
- Sodium 49.13 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter (soft)
- 1/2 cup + 2 tbsp granulated sugar
- 2 eggs (medium, at room temperature)
- 1 1/4 cups walnuts (kernel pieces)
- 3/4 cup (about 100 g) all-purpose flour
- 1 1/2 tsp baking powder
- salt
- 1/3 cup coffee (cold, unsweetened)
- 1/4 cup walnuts (coarsely chopped)
FOR THE WALNUT AND COFFEE CAKE YOU WILL NEED
- 1 Chopper
- 1 Hand mixer
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Tube pan (bundt/ring) 8 in
PREPARATION OF WALNUT AND COFFEE CAKE
First of all, take the butter out of the fridge and let it come to room temperature for at least 30 minutes. You need it soft.
Meanwhile place the walnut kernels in the food processor with 1/4 cup (50 g) of the sugar taken from the total. Pulse briefly to avoid overheating and releasing their oil, until you obtain a sort of flour.
In a bowl put the soft butter and the remaining sugar. Beat with the mixers until you get a creamy texture. Then add the eggs and a pinch of salt.
Mix them well, add the cold unsweetened coffee and incorporate it.
Sift together the flour and baking powder. Mix the dry ingredients and add the ground walnuts. Fold them in with a spatula so as not to deflate the batter.
Butter and flour an 8 in tube pan and pour in the batter. Level the surface and sprinkle with the remaining coarsely chopped walnuts.
Bake the walnut and coffee cake in a preheated static oven at 356°F for 35 minutes. As always, check for doneness with the classic toothpick test.
Once baked, remove it from the oven and only when completely cooled take it out of the pan.
