This Walnut and Coffee Cake is one of the most requested cakes during the fall season. It’s a soft cake, with a delightful coffee aroma, perfect for breakfast with a cup of milk, but also for a snack or as a dessert at the end of a meal, perhaps accompanied by English cream.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall
Ingredients for Walnut and Coffee Cake
- 4 eggs
- 0.9 cups sugar
- 5.3 oz butter (room temperature)
- 0.4 cups coffee (cold)
- 1.75 cups all-purpose flour
- 0.7 cups walnuts (shelled)
- 1 packet baking powder
- 2 tsp vanilla essence
Steps for Walnut and Coffee Cake
First, finely chop the walnuts with a knife or in a blender and set them aside. In a bowl, using an electric mixer or stand mixer, cream together the softened butter and sugar.
Continue mixing and add the eggs one at a time. Once all the eggs are well incorporated, slowly pour in the coffee, add the vanilla extract, sift the flour with the baking powder, and gradually add it to the mixture.
Fold in the finely chopped walnuts and gently mix everything. Grease and flour a mold; I used a silicone one, but you can use a regular 24 cm (approximately 9.5 inches) bundt pan.
Bake the cake in a preheated oven at 356°F for about 30/40 minutes. Before taking it out, do the toothpick test: if it comes out dry, the cake is cooked.
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Remove the cake from the oven and let it cool, then transfer it to a serving platter and serve it with a light dusting of powdered sugar.
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