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The Spruce / Diana Rattray
Nutrition Facts (per serving) | |
---|---|
372 | Calories |
19g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 372 |
% Daily Value* | |
Total Fat 19g | 25% |
Saturated Fat 9g | 45% |
Cholesterol 72mg | 24% |
Sodium 230mg | 10% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 4% |
Total Sugars 32g | |
Protein 5g | |
Vitamin C 0mg | 1% |
Calcium 60mg | 5% |
Iron 1mg | 7% |
Potassium 95mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This unique coffee-flavored snack cake is perfectly flavored with coffee or espresso, and the finely chopped walnuts give it an amazing texture. The frosting is also flavored with coffee or espresso, and a little cream cheese makes it especially smooth and delicious.
This one-layer cake is the perfect size for most families, and it is so easy to prepare and bake. Make it for a weekend dessert or take it to a potluck or party.
Ingredients
Cake:
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4 ounces (8 tablespoons) unsalted butter, softened, more for the pan
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3/4 cup walnuts, divided
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1 1/2 cups (180 grams) all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon table salt
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1 cup granulated sugar
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2 large eggs
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1/2 teaspoon pure vanilla extract
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1/3 cup milk
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3 tablespoons brewed espresso, or very strong black coffee
Frosting:
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1 1/2 cups confectioners' sugar
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2 tablespoons unsalted butter, softened
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3 tablespoons cream cheese, softened
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2 to 3 teaspoons brewed espresso or very strong black coffee
Steps to Make It
Make the Cake
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Gather the ingredients.
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Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
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With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
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Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
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In a mixing bowl with an electric mixer, beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
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In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
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With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
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Fold in the finely chopped walnuts.
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Spread the batter in the prepared baking pan.
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Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
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Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
Make the Frosting and Frost the Cake
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In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
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Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
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Coarsely chop the remaining 1/4 cup of walnuts.
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Spread frosting over the top and sides of the cooled cake.
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Sprinkle the coarsely chopped walnuts over the top of the cake.
How to Store and Freeze
- Coffee walnut snack cake will last in an airtight container for up to one week in the fridge.
- Freeze leftover cake, unwrapped (to let the frosting harden), and then wrap the frozen cake in plastic wrap and foil. Freeze the wrapped cake for up to 3 months. When ready to eat, plan ahead of time as you must unwrap the cake and let it thaw at room temperature for about one to two hours.