Walnut and Coffee cake
I baked this for my son and a friend both of them loved it so much. I felt happy even if it's not coated with the cream. The texture and the taste is so different that you really need to bake it to feel what I felt.
Walnut and Coffee cake
I baked this for my son and a friend both of them loved it so much. I felt happy even if it's not coated with the cream. The texture and the taste is so different that you really need to bake it to feel what I felt.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 ℃/350°F. Grease and line the bases of two 20-cm/8-inch sandwich tins.
- 2
Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
- 3
Sift the flour, cinnamon and baking powder into the mixture,then fold in lightly and evenly with a metal spoon/or rubber spatula. Fold in the walnut pieces.
- 4
Divide the mixture between the prepared cake tins and smooth level. Bake in the preheated oven 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
- 5
For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
- 6
Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on the top. Decorate with walnut halves and Chocolate chips.
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