We love a classic coffee cake here at BeanGiving, something about the combination of coffee and walnuts… not to mention that is best enjoyed with more coffee! Let 2019 be the year of Coffee!
- 1 shot of good quality espresso we use BeanGiving’s espresso blend
- 125g of softened butter
- ½ teaspoon of vanilla essence
- ¾ cup of brown sugar
- 3 eggs
- 1 ½ cups of self raising flour
- 1 teaspoon of baking powder
- ¼ cup of chopped walnuts
- 2 shots of good quality espresso (BeanGiving Blend)
- 2 cups of icing sugar
- 20g of softened butter
- Few drops of vanilla essence
Preheat the oven to 180 degrees (160 for fan forced). Grease and line a 20cm round cake pan.
Using an electric mixer, beat together the butter, vanilla and sugar until the mixture is light and fluffy. Add coffee to mixture and continue to beat until combined. Add the eggs one by one, making sure to beat well in between each addition. Sift the flour and baking powder over the mixture. Stir until combined.
Spoon the mixture into the prepared pan. Bake for 45 minutes or until a skewer inserted into the middle comes out clean. Let the cake stand to cool in the pan for 5 minutes before turning onto a wire rack to cool.
Make coffee icing
Sift icing sugar into a large bowl, add the coffee and melted butter. Stir until smooth and well combined. Once cake is cooled, spoon the icing onto the cake and spread to the edges. Sprinkle with walnuts. Enjoy!
Happy Cooking with Coffee!