Consuming The Harvest

While Pottering About At Home In Norfolk

Walnut Coffee Cake

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This recipe is for an 7in/18cm square tin, I wanted a bit larger cake and tried increasing the ingredients by 1/2 for a 8in/20cm tin.  I wasn’t sure on the amounts (didn’t take time to look it up), but it did turn out nicely.  For this post, we’ll stick to the original recipe.

Walnut Coffee Cake WHOLE


  • 175g/6oz butter or margarine, softened
  • 150g/5oz light muscovado sugar
  • 3 medium eggs, beaten
  • 175g/6oz self raising flour
  • 1 Tbsp. coffee granules, dissolved in 2 Tbsp. hot water
  • 50g/2oz chopped walnuts


  • 100g/4oz white chocolate
  • 50g/2oz butter or margarine, softened
  • 3 Tbsp. milk
  • 225g/8oz icing sugar, sifted
  • walnut halves to decorate
  • cocoa powder, sifted – to dust


  • 2 Tbsp. light muscovado sugar
  • 1 Tbsp. coffee granules mixed with 2 Tbsp. boiling water and 1 Tbsp. Camp Coffee Essence


  1. Preheat oven to 180C / fan oven 160C / Gas Mark 4.  Lightly oil and base-line a 18cm/7in square tin.  Beat the butter or margarine and sugar together until creamy and then gradually fold in the egg, mixing in a little flour with each addition.  When all of the egg has been added, stir in the remaining flour with the coffee and chopped walnuts.
  2. Place the cake mixture in the tin and smooth over the top.  Bake for 40-45 minutes or until the top springs back in the centre when lightly touched.  Remove from the oven and leave in the pan.
  3. Mix the Coffee Syrup ingredients together.  With the handle of a wooden spoon, or something similar, poke 6-8 holes into the top of the cake and about halfway down into the cake.  Pour over the Coffee Syrup distributing evenly.  Continue to cool in the pan for about half an hour, and then turn out and peel off the lining paper.
  4. Make the frosting by melting chocolate, butter or margarine and milk together.  If this is to be done in a microwave, put on half power and microwave for 1 minute, stir and then continue to place back into the microwave for 30-40 seconds a time stirring after each heating until fully melted.  This can also be done with a bowl placed over a pan of simmering water and stirring quite frequently.
  5. When the chocolate is fully melted, stir until smooth and leave to cool until the mixture begins to thicken – about an hour in the fridge.  Stir until smooth again and incorporate the icing sugar.  If the frosting is too thick, add a few drops of water – if too thin add more icing sugar a Tbsp. at a time.
  6. Spread the frosting on top of the cake, decorate with the walnut halves and dust with the cocoa powder.

Walnut Coffee Cake SLICED

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Written by kadeeae

December 4, 2008 at 10:12 am

One Response

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  1. A classic and one of my favourites too!


    December 4, 2008 at 8:23 pm

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