"A good cook knows that it's not what is on the table that matters, it's what is in the chairs." I genuinely believe good food shared with good friends and/or family is the cure for just about anything, the source of a great endorphin rush, or both. After having a great (winning) run with friends and going to a fun (but not winning) Kentucky Derby party on Saturday, we had some friends over for dinner on Sunday. If I didn't put so much pre-dinner preparation pressure on myself, I would love to end every weekend or rather begin every week having friends sitting around my dining room table. Especially like the friends we had over this past weekend. Not just because they eat every morsel on their plates (guaranteed to make my heart sing) or not because they are so effusively complimentary (guaranteed to make my head spin), but more importantly because they are just so much fun to be with (guaranteed to make my soul happy). Sometimes you have people come into your life and then for one reason or another, they temporarily leave. But then your lives cross paths again and they return back in. The first time might be by chance, but the second time is by choice. Which for me, feels almost better than meeting them for the first time. Maybe the joyfulness you feel when reconnecting with a friend is what destiny feels like. But whatever it is, spending time and sharing a meal with friends creates some of the life's best memorable moments.
The first time I saw a photo of Thida Bevington's Coffee Walnut Cake, I knew it was a cake I had to make. Coffee or anything coffee flavored came into my life only recently. While my new found affinity for coffee started with iced coffee, I now love all things having the taste of coffee. Between the coffee infused cake and coffee infusing icing. this Coffee Walnut Cake is a coffee lover's dream.
When a cake has a light, tender crumb and a thick, creamy icing, I am instantly and permanently smitten. This Coffee Walnut Cake had me swooning in the first bite.
Served with a cup a tea or coffee if you dare, this Coffee Walnut Cake is one best made for and savored with friends.
I made several changes to the cake and icing recipe for a variety of reasons. Some due to ingredient accessibility and some due to cake baking preferences.
Instead of instant coffee I used instant espresso reducing the amount from 24 g to 20 g. Four tablespoons and two teaspoons provided more than enough coffee flavor. Because salt always enhances the depth and complexity of flavor, I added 1/2 teaspoon of kosher salt to both the cake and icing recipes. And in my world, cakes and icing beg to made with some vanilla. The only ingredient causing me to stall on making this Coffee Walnut Cake was the use of double cream in the icing. I used heavy whipping cream as a substitute (and it worked), but the next time I think I will go on the hunt for some double cream. Like many European cake recipes this one was made with self-rising flour. A flour easily found at the grocery stores here.
Baked in preheated 350 degree (F) oven, my two 8" cakes baked somewhere between 35-40 minutes. Alternately you can bake the cake in three 6" cake pans (baking time may need to be adjusted).
For the most level assembled cake, use a serrated knife to cut off the domes of each cake. Which you can snack on while making the icing.
The recipe for the icing will give you enough for the filling between layers, to make a crumb coat on the sides and top of the cake, and to pipe on top of the cake. Note: The sides of the cake will have the naked cake finish.
Whether you slather a thick layer of the icing on top or use a pastry bag to pipe a design of your choice, there are no rules or must-do's when it comes to finishing the cake. I decided to lightly dust with confectionary sugar and mound some chocolate covered espresso beans in the center this time, but next time, who knows what I will do the next time. And there will be a next time as this is one cake definitely going into cake rotation here.
Essentially a sponge cake, the addition of the chopped walnuts give the cake an unexpected texture. Coffee Walnut Cakes are somewhat popular on the other side of the pond. We need to start a Coffee Walnut Cake campaign here!
If you are looking to make a cake for Mother's Day, this one might be perfect for the coffee loving females in your life. If you wanted or needed a reason to invite friends over, this Coffee Walnut Cake is more than reason enough. In other words, this cake would be lovely whether you are having a casual gathering or celebratory event.
If you are looking to make a cake for Mother's Day, this one might be perfect for the coffee loving females in your life. If you wanted or needed a reason to invite friends over, this Coffee Walnut Cake is more than reason enough. In other words, this cake would be lovely whether you are having a casual gathering or celebratory event.
Coffee Walnut Cake (inspired by Thida Bevington's Coffee Walnut Cake recipe)
Makes 1 8" (two-layer cake) or 1 6" (three layer cake)
Ingredients
Cake
1 1/2 cups plus 1 Tablespoon (350 g) unsalted butter, room temperature
1 1/2 cups (350 g) caster or superfine sugar
4 tablespoons and 2 teaspoons (20 g) instant espresso or instant coffee
1 Tablespoon boiling water
7 large eggs, room temperature
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 1/2 cups and 1 Tablespoon (350 g) self-rising flour
Generous 1/2 cup (80 g) finely chopped walnuts
Icing
1 3/4 cups (400 g) unsalted butter, room temperature
1 pound (475 g) confectionary sugar
1/2 teaspoon kosher salt
4 tablespoons and 2 teaspoons (20 g) instant espresso or instant coffee
1 Tablespoon boiling water
1 teaspoon vanilla
1/2 cup double cream (or heavy whipping cream)
Optional: Confectionary sugar for dusting, chocolate covered espresso beans and/or walnut halves
Directions
Cake
1. Preheat the oven to 350 degrees (F). Prepare two 8" (or three 6") cake tins for baking (lightly butter and line with parchment paper) and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar and butter until light and fluffy.
3. Add in the eggs one at a time, beating until each is incorporated.
4. Mix together the instant espresso and boiling water. Stir to blend. Note: The mixture will be very thick.
5. Add the espresso and vanilla to the batter and mix to blend.
6. Add in the self-rising flour and chopped walnuts. Mix to blend. Note: Scrape the bottom and sides of the bowl to ensure you have a smooth, even batter.
7. Evenly divide the batter between the cake pans. Bake for 30-35 minutes or until the a tester comes out clean when inserted in the center of the cake. Note: Rotate cakes midway during the baking process and begin checking for doneness at 30 minutes.
8. Place baked cakes on a cooling rack. Allow cakes to remain in pan for about 5 minutes, then invent onto a cooling rack to allow them to cool completely before icing the cake.
Icing and Assembly
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for about 2 minutes.
2. Add in the confectionary sugar and salt. Beat until mixture is light and fluffy.
3. Mix together the instant espresso and boiling water. Stir to blend. Add in the whipping cream (or double cream) and stir to blend.
4. Add the coffee mixture and vanilla to the batter. Beat until icing is light and fluffy.
5. Cut the domes off each of the cakes so you have two flat, even surfaces.
6. Place one cake layer (cut side up) on a cake platter. Spread icing evenly over the bottom layer.
7. Invert the second cake (cut side down) on the bottom iced layer.
8. Spread a thin coat of icing on the top and sides of cake. To set the icing, place in the refrigerator for 15-30 minutes.
9. Either spread or pipe the remaining icing on top of the cake.
10. Serve immediately and savor. Note: If not serving immediately, place the cake in the refrigerator. Bring the cake out about 30-45 minutes before serving.
Notes: (1) The inspiration recipe called for 120 g (or 1 cup) of double cream in the icing. I used 1/2 cup of whipping cream. If using double cream, recommend using 120 g. (2) Be careful not to over bake your cake so it doesn't dry out.
