Coffee Cake with Walnut Cinnamon Crumble

Name: Coffee Cake with Walnut Cinnamon Crumble
Total time: 2700 s
Yield: 22cm Square Cake Tin *OR any tin in similar size
Cuisine: British
Ingredients: 125 g Butter *cut into small pieces and softened; 3/4 cup Caster Sugar; 1/8 teaspoon Salt; 1 teaspoon Vanilla Extract; 2 large Eggs *room temperature; 2 tablespoons Instant Coffee Granules *mixed with 3 tablespoons Hot Water; 1/2 cup Buttermilk *room temperature OR slightly warmed; 1 & 1/2 cups Self-Raising Flour; 1/2 cup finely chopped Walnuts; 1/4 cup Brown Sugar *firmly packed; 1 pinch Salt; 1 teaspoon Ground Cinnamon; 30 g Butter *melted; 2 tablespoons Plain Flour *plus extra

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Basic Butter Cake’ is very versatile and you can add a variety of flavours. Today I added Coffee, so this is actually coffee flavoured cake. I also added Cinnamon Crumble made with Walnuts. You can add Cocoa Powder instead of Coffee. Walnuts can be replaced with Pecans OR Almonds. Coffee lovers would love this cake.

Hiroko Liston @hirokoliston

Saved

Ingredients

45 minutes

22cm Square Cake Tin *OR any tin in similar size

125 gButter *cut into small pieces and softened
3/4 cupCaster Sugar
1/8 teaspoonSalt
1 teaspoonVanilla Extract
2large Eggs *room temperature
2 tablespoonsInstant Coffee Granules *mixed with 3 tablespoons Hot Water
1/2 cupButtermilk *room temperature OR slightly warmed
1& 1/2 cups Self-Raising Flour
Walnut Cinnamon Crumble
1/2 cupfinely chopped Walnuts
1/4 cupBrown Sugar *firmly packed
1 pinchSalt
1 teaspoonGround Cinnamon
30 gButter *melted
2 tablespoonsPlain Flour *plus extra

Saved

Steps

45 minutes

1

Make Walnut Cinnamon Crumble first. Finely chop up Walnuts, place in a bowl, add Brown Sugar, Salt and Ground Cinnamon, mix to combine. Add melted Butter, mix well, then add Flour, and mix to form crumble. *Note: Add extra Flour if required.
2

Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
3

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar, Salt and Vanilla Extract, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
4

Add Coffee mixture, Buttermilk and Self-Raising Flour, and mix well. Spoon the batter into the tin, spread evenly, and smooth the surface.
5

Scatter the Walnut Cinnamon Crumble evenly, and gently press down only slightly.
6

Bake for 30 minutes or until cooked through. Transfer to a wire rack and cool. Serve warm OR cold.