This is an easy, no-fuss cake. Great for when you are craving a nice, dark dessert but don’t want to make too much of an effort. When you want something light, but which gives you comfort. Coffee and walnuts. In a light sponge. Happy days!
I have made this cake a few times and have also shared the recipe with my partner A, who made it for his folks in Lucknow. Given this cake has been tasted by people across age ranges and with varying dessert preferences, I am super happy that it’s been a hit 🙂
The cake is soft, with smatterings of walnuts in each bit and a nice hit of coffee to balance the sweetness.
You can bake it any pan shape you like. I chose a square one because I end up using loaf pans or round pans for most cakes and wanted something different. This cake comes together very quickly and once it’s baked, it gets inhaled rather fast too 🙂
I am sure you have all these ingredients with you, or can get them easily. Try it out over the weekend and tell me if it’s not a new favourite 😁
Coffee Walnut Cake
Ingredients
- 1.5 cups (180g) all purpose flour (maida)
- 1 tsp baking powder
- 1/4 tsp salt
- 100g butter – room temperature
- 3/4 cup (90g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp hot water
- 2 tbsp instant coffee powder
- 1/3 cup milk
- 1/3 cup walnuts – chopped, plus a little extra for the top
Directions
- Pre heat the oven to 175C. Grease and line a 9 inch pan
- Mix the water and coffee in a small bowl and let it come to room temperature
- Cream together the butter and sugar for 2 mins till light and fluffy
- Add the eggs one by one, mixing well after each addition. Mix in the vanilla
- Pour in the coffee and mix well
- Sift the flour, salt and baking powder in a small bowl
- Add the flour and milk alternatingly, to the wet batter. After each addition, mix just enough till ingredients are combined
- Fold in the chopped walnuts
- Transfer to the baking pan and spread evenly. Tap the pan to remove bubbles
- Sprinkle some walnuts on top and bake at 175C till a tester comes out clean and the cake springs back to touch (approx 40-45 mins)
- Take it out of the oven, let it cool to room temp, remove from the pan and serve
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