I made this soft rustic coffee and walnut bundt cake because I like to vary the sweets that accompany our morning breakfasts, and it has its charm when dunked in a café au lait!

Let’s say that among the few packaged snacks I’ve always liked for the flavor, there are the famous brioches that, despite having the cream, sometimes it’s hard to swallow them… so I often decided to make them myself! It is clear that this soft bundt cake, apart from the coffee that it shares with the snack, has nothing else in common, but that’s fine!

Soft thanks to the presence of ricotta and delicious thanks to walnuts, my rustic coffee and walnut bundt cake can also be served after a casual lunch and could be a pleasant gift idea for Father’s Day, besides the usual zeppole!

I’ll give you a little tip that I used; instead of preparing a coffee maker just for it, in the days before, save the leftover coffee in a jar and store it in the fridge!

READ THE F.A.Q. AT THE BOTTOM OF THE RECIPE FOR TIPS AND SUBSTITUTIONS

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Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

159.42 Kcal

calories per serving

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Energy 159.42 (Kcal)
Carbohydrates 21.70 (g) of which sugars 10.05 (g)
Proteins 4.62 (g)
Fat 5.88 (g) of which saturated 1.04 (g)of which unsaturated 0.84 (g)
Fibers 2.46 (g)
Sodium 22.05 (mg)

Indicative values for a portion of 50 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

3 large eggs
1 3/4 cups all-purpose flour (or cake flour)
3/4 cup sugar
3/4 cup walnuts (chopped)
1/4 cup Coffee (from the moka)
1 tbsp Baking powder
1 tsp unsweetened cocoa powder
3/4 cup ricotta
walnuts (to taste for decorating the surface)

Tools

Bundt pan 18 cm American style

Preparation

Prepare a moka without sweetening the coffee or save some little by little in the days before. Preheat the oven to 350°F

– Beat the sugar with the eggs using electric beaters until you obtain a light and frothy mixture; add the ricotta and then the sifted dry ingredients, mixing with a spatula to prevent the powders from flying everywhere. Add the coffee and chopped walnuts.
– Pour the batter into the cake pan without greasing it (the angel cake pan should not be greased but if you have another pan that needs greasing and flouring, do so). Decorate the surface of the bundt cake with more walnuts as desired.
– Bake the rustic coffee and walnut bundt cake for about 30′ doing the toothpick test.
– Out of the oven, place the pan upside down on the legs and wait until the cake is completely cool before removing it from the pan.
– If you like, decorate the bundt cake with a little powdered sugar.