Jan makes this coffee walnut cake for us and it is delicious

Coffee cake is one of my favourite cakes and Jan never disappoints with her version. She makes it from a specific book called The very Best Baking Book for Children. Jan adapted the recipe by using barista coffee to give a stronger taste. When I asked Jan for the recipe this week, she said ‘Oh, I’ll make you one on Friday’. YES! Love cake on Fridays! This is a handy recipe to make at home if you have guests calling over.

 

  • 2 Dessert spoons of coffee granules (She uses barista coffee granules because it has a stronger taste)
  • 175g of softened butter
  • 175g of caster sugar
  • 3 eggs
  • 175g of self raising flour
  • 1& 1/2 teaspoons of baking powder
  • 200g walnut and pecans

Buttercream 

  • 175g of softened butter
  • 200g icing sugar

 

Method

  • Heat the oven to 180 degrees or gas mark 4.
  • Put the coffee granules in a cup or jug and mix with a dessert spoon of  hot water.
  • Add the margarine/softened butter to a large bowl and beat until they are soft and fluffy.
  • Break the eggs into a bowl and beat with a fork.
  • Add a spoonful of egg to the margarine mixture and mix. Keep adding spoonfuls until the egg mixture is gone.
  • Sift the flour and baking powder over the bowl. Stir them together and then add half the coffee and nuts.
  • Put the mixture into your baking tin and bake for 35-40 minutes.
  • When the cake has cooled, remove the cake from the tin and cut the cake into two layer.
  • To make the buttercream, mix the margarine/softened butter and the icing sugar in a bowl. Then add the rest of the coffee and beat until real fluffy.
  • Spread the buttercream on the bottom layer of the cake. Place the top layer on top and then spread the rest of the buttercream on it. Use the rest of the pecan or walnuts for decoration.