Fluffy Coffee And Walnut Cake With Mocha Buttercream Food

BUTTERCREAM COFFEE CAKE

Steps:

• Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
• Stir in walnuts.
• Sift 1 1/2 cups flour with baking powder, soda and salt.
• Cream 1/2 cup butter in bowl; add sugar and cream till light.
• Add eggs one at time, beating well; blend in vanilla.
• Add dry ingredients alternately wit sour cream to creamed mixture.
• Spread in 9x9-inch floured and greased pan. Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
• When cool, split horizontally and fill with filling. Store in refrigerator.
• For the Buttercream filling: Combine flour, salt salt and milk in saucepan. Cook over low heat till thick, stirring constantly; cool.
• Cream butter and sugar. Add flour mixture and beat till fluffy.

MOCHA WALNUT CAKE WITH MOCHA GLAZE

Steps:

• Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
• Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
• For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.

MICROWAVE COFFEE & WALNUT CAKE

Steps:

• In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
• After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
• Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.