Indulge in Rich Flavors with Espresso Walnut Cake Recipe
Are you looking for a truly indulgent treat to satisfy your sweet cravings? Look no further than this Espresso Walnut Cake recipe. With the rich, bold flavors of coffee and toasted walnuts, this cake is the perfect pick-me-up for any time of day.
But this cake isn’t just delicious – it’s also an impressive feat of baking skill. With layers of moist coffee sponge cake and a luscious espresso glaze, every bite is a burst of flavor and texture that will leave your taste buds begging for more.
But don’t worry if you’re not an expert baker – this recipe is simple enough for beginners to try. Just follow my step-by-step instructions and you’ll have a stunning creation that will impress even the most discerning of palates.
So without further ado, let’s get started on creating a masterpiece that will make your taste buds sing – the Espresso Walnut Cake.
Why You’ll Love This Recipe
Coffee and walnuts are a match made in heaven, especially when they come together in a delicious cake. That’s why this recipe for Espresso Walnut Cake will soon become your go-to for every occasion. This cake is more than just a dessert; it’s an experience that embodies the warmth, comfort, and coziness of a coffee shop.
At first glance, the recipe ingredients may seem simple, but don’t be fooled by their simplicity. The combination of plain fat-free yogurt, granulated sugar, and eggs makes for a rich and moist coffee cake. Meanwhile, instant espresso powder adds an extra kick of boldness to the cake. The use of both all-purpose and walnut flour results in a delicious and nutty texture that adds to its uniqueness.
But what about those who want to switch things up a bit? Fear not because the substitution and variation options are endless. You can substitute plain yogurt with flavored counterparts like vanilla or banana yogurt. Alternatively, you can add cinnamon or chocolate chips to please your sweet tooth. Whatever you choose to do, there’s no doubting that this Espresso Walnut Cake will still be finger-licking good.
Even better yet is how easy it is to make this cake; it’s a recipe everyone can follow without difficulty. With simple steps such as creaming butter and sugar before adding flour and eggs into the mix after each other, you’ll be done in no time!
Finally, the best part of any dessert is being able to share it with others. Impress your family and friends with this cake on special occasions or simply enjoy it with a cup of tea or coffee on any day you need some indulgence.
In conclusion, if you’re looking for a unique yet straightforward cake recipe that embodies everything comforting about coffee shops, then look no further than this Espresso Walnut Cake recipe!
Ingredient List
Here are the ingredients you will need to make this mouth-watering espresso walnut cake recipe:
- 1 cup (225g) unsalted butter, softened
- 1 cup (175 g) granulated sugar
- 4 large free-range eggs
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp instant espresso powder
- 3 tbsp plain fat-free yogurt
- 1 cup finely chopped walnuts
Espresso Walnut Cake Recipe requires a few essential ingredients that can be easily found in any grocery store. The batter calls for self-raising flour that helps to create a light and fluffy texture. You will need unsalted butter, which when brought to room temperature, mixes well with sugar to incorporate air into the batter creating the perfect crumb. Apart from that, four free-range eggs, vanilla extract and plain fat-free yogurt will be used as a base for pulpy and moist cake. The recipe also calls for instant espresso powder and chopped walnuts to layer the cake with coffee flavor and crunchy texture respectively.
The Recipe How-To
Now that we’ve covered the ingredients, let’s get to the fun part: making the cake! You’ll find the detailed recipe steps below. Don’t forget to preheat your oven to 350°F (175°C) before you get started.
Mixing the Batter
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In a medium-sized bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/8 teaspoon of salt, and 1 and 1/2 teaspoons of ground cinnamon until well combined.
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In a separate larger mixing bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy. Add in two large eggs, one at a time, mixing well after each addition.
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Dissolve 2 teaspoons of instant espresso powder in 2 tablespoons of hot water in a small bowl. Stir this mixture into the butter mixture along with 1 teaspoon of vanilla extract.
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Add in half of the dry flour mixture from step 1, followed by 1/2 cup of plain fat-free yogurt, then mix in the remaining half of the dry mixture until just combined.
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Finally, fold in 3/4 cup of coarsely chopped walnuts.
Baking the Cake
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Grease a 9-inch (23cm) round cake pan or springform pan with cooking spray, then pour the batter into the prepared pan.
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Bake the cake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the walnut praline garnish as follows:
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In a small saucepan over medium-high heat, stir together 2 tablespoons of unsalted butter, 1/4 cup of packed brown sugar, and 1 tablespoon of water until the butter is melted.
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Add in 1/2 cup of coarsely chopped walnuts and continue stirring until the mixture thickens and the nuts are coated in caramel.
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Remove from heat and transfer the praline mixture to a sheet of nonstick parchment paper. Allow to cool completely before breaking into small pieces.
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Once the cake is fully baked and removed from the oven, allow it to cool for about 10 minutes before removing it from the pan to a wire rack to cool completely.
Espresso Glaze
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Combine 1/4 cup of powdered sugar, 1 tablespoon of finely ground instant espresso powder, and 2 tablespoons of hot water in a small mixing bowl. Whisk together until smooth.
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Drizzle the glaze over the cooled coffee walnut cake, then sprinkle with some additional finely chopped walnuts on top along with the cooled walnut praline garnish.
Serve this mouthwatering espresso walnut cake at room
Substitutions and Variations
If you’re feeling adventurous and want to try out some variations, here are some exciting substitutions you can make to customize your espresso walnut cake recipe.
For a Gluten-Free Version:
If you’re allergic or intolerant to gluten, use gluten-free all-purpose flour instead of the usual all-purpose flour. You can also replace the regular baking powder with gluten-free baking powder.
For a Vegan Twist:
If you’re a vegan, replace the eggs with mashed bananas, tofu, or applesauce to hold the cake mixture altogether. You can also substitute vegan butter and yogurt in place of regular butter and plain yogurt.
For a Chocolate Lovers’ Cake:
If you prefer chocolate over coffee, add one cup of coarse-chopped semisweet or bittersweet chocolate to the batter for a chocolate walnut cake. To enhance the taste further, drizzle white chocolate chips over the espresso glaze.
For an Espresso Mocha Cake:
To enrich your cake’s flavor even more, stir two tablespoons of cocoa powder and two tablespoons of instant coffee granules into the dry ingredients before combining these with other wet ingredients.
For a Date Coffee Cake:
If you prefer chewy dates over crunchy textures, add ¾ cups of finely chopped pitted dried dates into the batter to create a date coffee walnut cake.
With these variations, there’s no one-size-fits-all option, as everyone’s tastes differ. However, these ingredient substitutions can create unique new flavors that will cater to many palates. Just keep mixing and matching until you find what works best for you!
Serving and Pairing
This espresso walnut cake is a heavenly treat that deserves to be paired with the perfect beverage. A fresh cup of black coffee or espresso will perfectly complement this rich and moist cake. The deep flavor and aroma of coffee in the cake will pair well with a strong brewed coffee or espresso. I would recommend using freshly brewed coffee for the ultimate pairing experience.
This cake also pairs perfectly with a dollop of whipped cream, which adds a light and fluffy texture to the dense moisture of the cake. You can also add some extra chopped walnuts on top for an added crunch and nutty flavor.
For a fun twist, you can also try serving this cake with a scoop of vanilla ice cream or caramel sauce drizzled on top. The sweetness of the ice cream and caramel will perfectly balance out the bitterness of the coffee, creating a delightful combination.
As for servings, this recipe yields an eight-inch round cake that can serve up to 8-10 people. Cut generous slices as this cake is too delicious to skimp on. You might even want to share it with loved ones or colleagues at work.
Overall, this espresso walnut cake is sure to be enjoyed by everyone, young or old, whether it’s served as a breakfast delight or an after-dinner dessert. Just remember to serve it alongside your favorite hot beverage, and your taste buds are guaranteed to have an enjoyable experience.
Make-Ahead, Storing and Reheating
Once the Espresso Walnut Cake is baked and cooled, you can store it in an airtight container at room temperature for up to three days. If you want to preserve the cake for a longer period, you can place it in the fridge for up to five days.
It’s important to note that storing the cake may affect its freshness and moistness, so here are some tips to keep it tasty:
– Do not slice the cake until you are ready to serve it. Slicing exposes more surface area of the cake, which can cause it to dry out quicker.
– When storing the cake, wrap it tightly with plastic wrap or aluminum foil to prevent moisture loss.
– If storing the cake with frosting, make sure it is completely set before wrapping.
If you want to make the Espresso Walnut Cake ahead of time, you can also freeze it. Allow the cake to cool completely before wrapping it tightly with plastic wrap and aluminum foil. You can freeze the cake for up to three months. To thaw, remove it from the freezer and let it sit at room temperature for a few hours.
To reheat and serve leftover cake, preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Heat them up for around 5-10 minutes or until they are warmed through. Alternatively, heat up each slice briefly in a microwave.
With these tips, you can ensure that every time you have a craving for Espresso Walnut Cake, a delicious slice will be at your fingertips in no time!
Tips for Perfect Results
When it comes to making the perfect espresso walnut cake, attention to detail is key. Here are some tips and tricks for achieving the best possible results:
1. Use Room Temperature Ingredients – It’s essential that all your ingredients are at room temperature before mixing. This ensures that the batter blends together evenly and forms a smooth texture.
2. Measure Accurately – When baking, even the tiniest difference in measurement can make a huge impact on the final outcome. So be sure to measure out all ingredients as precisely as possible.
3. Preheat Your Oven – Preheating your oven is necessary to achieve an even bake and prevent undercooked spots in your cake.
4. Line Your Pan – Lining your cake tin with parchment paper will prevent sticking or tearing when it comes time to remove your cake from the pan.
5. Toast The Walnuts- Toasting your walnuts beforehand not only enhances their flavour but also adds extra crunchiness to your espresso walnut cake.
6. Use Instant Espresso Powder – To achieve a deep, rich coffee flavor use instant espresso powder instead of regular coffee granules.
7. Add Yogurt For Moisture – Using plain fat-free yogurt in the batter adds moisture and tanginess to the cake, creating a more moist coffee walnut cake.
8. Rest The Cake Before Serving- Allow about 15 minutes for the cake to cool down before slicing or serving, this helps the flavors settle, creating a more delicious and moist dessert experience.
By following these simple yet effective tips, you’ll be well on your way to baking a perfectly moist, rich and indulgent espresso walnut cake that will undoubtedly impress anyone who takes a bite out of it.
Bottom Line
In conclusion, the Espresso Walnut Cake Recipe is perfect for coffee lovers who also have a sweet tooth. It’s a deliciously moist and rich cake that has the perfect balance of sweet and bitter flavors. With this recipe, you can easily bake yourself a delightful cake that impresses your family, friends, and even your co-workers.
The recipe requires basic ingredients that you can find in the cupboard or at any grocery store. You can also make modifications to substitute or add ingredients to create something new and unique. You can either use plain yogurt or almond milk instead of eggs if you’re vegan or allergic to egg products.
All in all, the Espresso Walnut Cake Recipe is a must-try cake recipe for any coffee lover seeking to satisfy their cravings. It’s easy to make, full of flavor and nutrients, and customizable to suit different needs. Whether you’re baking this for someone special or hosting brunch with friends or just indulging in a sweet treat for yourself, this cake will always be a crowd-pleaser. So put on that apron and give it a try!
Espresso Walnut Cake Recipe
Ingredients
- cooking spray
- 2 teaspoons all-purpose flour
- 1/4 cup brown sugar, packed
- 3 tablespoons walnuts, finely chopped
- 1 teaspoon cinnamon
- 1 tablespoon instant espresso powder, divided (or 2 tbsp. instant coffee granules)
- 5 tablespoons butter
- 1 cup granulated sugar
- 2 large eggs
- 2/3 cup plain fat-free yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon and 1 teaspoons espresso granules in a small bowl.
- Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups, level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
- Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
- Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
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