I have to admit coffee cake is something I have never made before. Ashamed to admit it; I usually buy a popular supermarket brand. However, as we all know, homemade being best I thought I’d give it a try and it’s a definite favourite. Being a crowd pleaser amongst family and friends. Easy to make but looks quite lavish – a very pretty addiction to any afternoon tea table or just as a good slab of cake anytime of day.
Coffee and Walnut Cake
- 225g (8oz) Butter
- 225g (8oz) Caster Sugar
- 225g (8oz) Self Raising Flour
- 1 tsp Baking Powder
- 4 Eggs
- 4 level tsp Instant Espresso Coffee dissolved in 2 tbsp Hot Water
For the coffee icing
- 175g (6oz) Softened Butter
- 350g (12oz) Icing Sugar
- 4 level tsp instant coffee, dissolved in 1 tbsp boiling water
- 50g Walnuts, to decorate
Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Grease two 8inch sandwich tins.
Cream the butter and sugar together until creamy. Add the eggs one at a time ensuring they are mixed thoroughly into the mixture. Sift in the flour and baking powder and combine well. Finally add the coffee and water mixture and stir until fully combined.
Bake in the preheated oven for about 25–30 minutes until slightly golden on top. Allow to cool completely before icing.
To make the icing, mix the butter and sugar together in a bowl until pale and creamy. Add the coffee liquid and combine well. Spread half the icing on the bottom of one of the cakes then sandwich the other cake on too, putting the rest of bathe icing on top. Decorate with walnuts to finish.