Go Back
Coffee Walnut Layer Cake

Coffee Walnut Layer Cake Recipe

from today's NY Times, this will be on the thanksgiving dessert table tomorrow.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine International
Calories 820.4 kcal

Ingredients
  

For the cake

  • butter, for pans
  • 1/2 cup walnut pieces
  • 1 cup sugar, plus
  • 2 tablespoons sugar
  • 8 ounces unsalted butter, at room temperature
  • 1 2/3 cups flour
  • 1 tablespoon baking powder
  • 4 large eggs
  • 2 tablespoons milk, at room temperature,more as needed
  • 1 tablespoon instant coffee, dissolved in
  • 1 tablespoon boiling water

For the frosting

  • 2 1/2 cups confectioners' sugar
  • 6 ounces unsalted butter, at room temperature
  • 1 tablespoon instant coffee, dissolved in
  • 1 tablespoon boiling water
  • 1/4 cup walnut halves, for decoration

Instructions
 

  • Heat oven to 350 degrees.
  • Butter two 8-inch cake pans, and line base of each with parchment paper.
  • In food processor, combine 1/2 cup walnut pieces and sugar.
  • Process to a fine powder.
  • Add butter, flour, baking powder and eggs.
  • Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
  • Mixture should be just soft enough to drop from a spoon; if not, add more milk.
  • Divide cake batter between two pans.
  • Bake until risen and springy to touch, about 25 minutes.
  • Cool on a rack for 10 minutes, then remove from pan and place on rack.
  • Remove parchment paper.
  • Cool completely.
  • For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
  • Add butter and process until smooth.
  • Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand.
  • Spread with about half the frosting.
  • Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
  • Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 149gCalories: 820.4kcalCarbohydrates: 88.2gProtein: 8.2gFat: 50.3gSaturated Fat: 27.1gCholesterol: 213mgSodium: 180.2mgFiber: 1.4gSugar: 65.4g
Keyword < 4 Hours, Dessert, Fruit, Kosher, Nuts, Small Appliance
Tried this recipe?Let us know how it was!