Black Walnut Coffee Cake Food

COFFEE & WALNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

BLACK WALNUT COFFEE CAKE

Steps:

• Mix as for cake.
• For filling: Mix together the ingredients.
• Spread 1/2 batter in long flat pan.
• Sprinkle 1/2 filling over this.
• Pour remaining batter over, spread rest of filling on top.
• Spoon 1/2 cup melted butter on top.
• Bake 350°F for about 35 minutes.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

CHUNKY CHOCOLATE-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease 10-inch tube pan.
• In small bowl, combine topping ingredients; set aside.
• Beat butter and sugar in large bowl until light and fluffy.
• Beat in eggs, sour cream and vanilla until well mixed.
• Combine flour, baking powder, baking soda and salt in bowl.
• On low speed add flour mixture to batter, beating until smooth.
• Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly.
• Sprinkle with 1/3 of the topping (scant 1 cup).
• Repeat layering 2 more times.
• Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

BLACK WALNUT CAKE

Steps:

• 1. Preheat oven to 350° Mix butter and sugar together, then add eggs one at a time. Sift flour and baking powder together. Add flour mixture and milk to sugar and butter mixture, alternating flour and milk. Add walnuts last. Pour into greased and floured pan. Bake at 350° for about one hour or until toothpick comes out clean. Let cool, then add the glaze, pour slowly, small amounts at a time.
• 2. Add all ingredients. Bring to a boil, stirring occasionally. Cook for one minute. Remove from heat, let cool, then pour over cake.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
• For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

COFFEE & WALNUT CAKE

Steps:

• Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.
• Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
• Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
• Divide the mixture between the prepared cake tins and smooth level. Bake in preheated oven for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
• For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
• Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a pallet knife (optional) decorate with walnut halves.

BUTTERY BLACK WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
• Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
• Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
• Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
• TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.

BLACK WALNUT JIFFY CAKE

Steps:

• Preheat oven to 350°F. and butter and flour a 10 x 4-inch (4-quart) tube pan.
• Coarsely chop walnuts. In a large bowl with an electric mixer cream butter with sugar until light and fluffy. On low speed add flour, salt, and walnuts, beating until combined well, and beat in lemon extract and vanilla. Add eggs 1 at a time, beating well after each addition, and beat batter on high speed 5 minutes. Pour batter into tube pan and bake in middle of oven 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Turn cake out onto rack and cool completely.