MICROWAVE COFFEE & WALNUT CAKE
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.65 milligram of sodium
BLACK WALNUT COFFEE CAKE
This is a favorite of all who try it. A woman at work gave the recipe to me many years ago. I love it too.
Provided by Wanda Fornal
Categories Breads
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1194.6, Fat 66.4, SaturatedFat 22.6, Cholesterol 152.1, Sodium 555.5, Carbohydrate 139.1, Fiber 3.7, Sugar 86, Protein 16.2
WALNUT COFFEE CAKE
Make and share this Walnut Coffee Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 2 coffee cakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
- Mix flour, baking powder, baking soda& salt together; set aside.
- Cream margarine and the 1cup sugar until light & fluffy.
- Add eggs& vanilla; beat thoroughly.
- Blend in sour cream alternately with flour mixture; stir in nuts.
- Divide& spread batter evenly in pan (s).
- Combine topping ingredients& sprinkle on top of batter.
- Bake at 350 for 35-40 minutes (40-45 if using 9x13).
- Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
- Also, this cake freezes well!
Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5
TRADITIONAL COFFEE AND WALNUT CAKE
I was looking through the site for coffee (flavoured) cakes and was amazed there wasn't more recipes for coffee and walnut cake, which when I was growing up was one of the most traditional cakes that was always on sale in the village shop. It used to seem really 'grown up' to me (but was also my favourite!), and this is the recipe my mum always used- I think it might have originally started off as a Delia Smith recipe. Hope you enjoy it :).
Provided by RainbowBubbles
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
- Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
- Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
- Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Nutrition Facts : Calories 518.6, Fat 28.7, SaturatedFat 14.8, Cholesterol 110.8, Sodium 491.2, Carbohydrate 63.7, Fiber 0.9, Sugar 51.1, Protein 4.5
EVERYDAY COFFEE CAKE (MICROWAVE)
This is a delicious and easy coffee cake that my mom used to make frequently when I was younger! It's so simple to whip it up and toss it in the microwave! I've also made this using reduced fat Bisquick, applesauce in place of the oil, and Egg Beaters in the batter to make it a little healthier, and it still tasted fabulous.
Provided by Kree6528
Categories Breads
Time 25m
Yield 1 8inch round dish, 8 serving(s)
Number Of Ingredients 12
Steps:
- In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
- Add 1/2 cup milk, egg, and oil.
- Beat by hand, mixing well.
- Pour into greased 8-inch round dish.
- Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
- Sprinkle over batter and sprinkle with nuts.
- Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
- Cool 15 minutes; drizzle with fine glaze.
- Serve warm.
- Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
- From tip of spoon, drizzle glaze over cake in spoke fashion.
Nutrition Facts : Calories 329.9, Fat 14.2, SaturatedFat 4.3, Cholesterol 33.9, Sodium 370.9, Carbohydrate 47.2, Fiber 1.2, Sugar 29.8, Protein 4.5
COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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