Coffee Walnut Cake

by Ashleigh
(Lexington Kentucky USA)

125g margarine

60g demerara sugar
2 medium sized eggs (beated together)
4 tbsps honey (clear is more preferable)
2 tbsps. strong black coffee (leave it to cool before use)
250g brown flour (although plain can be used as well)
3 tsp. baking powder
90g shelled walnuts, roughly chopped
10-12 shelled walnut halves


1.Preheat your oven to 170 C (Gas mark 3). Grease a deep 8 inch (20cm) round cake tin. This is best done by lining the base of the tin with greaseproof paper lightly greased with a little margarine and lightly grease the sides of the tin using a piece of kitchen towel containing a piece of margarine.

2.Into a large mixing bowl combine the margarine, sugar and honey. Using a wooden spoon beat them together until the mixture is light and fluffy. Please don't use a food processor for this bit as the texture is not quite the same. To the mixture add the beaten eggs a small amount at a time. Stir well after each addition.

3. Once this has been done, beat in the cooled coffee. Add the flour and baking powder using a sieve (this ensures your batter will be lump free). This time using a large metal spoon fold the flour and baking powder into the batter. Once this has been done add the chopped walnuts and stir thoroughly.

4.Spoon the cake mixture into the prepared cake tin. Make sure the mixture is as level as possible in the cake tin. Use a spatula or icing knife to smooth the surface of the batter. Doing this will give the top of the cake a nice level glassy surface.

5.Once you've done this add the walnut halves to the top of the batter. I prefer to arrange them around the edge as this gives you a portion guide when cutting it.

6. Place the cake tin in the centre of the oven until it has risen and is a nice dark golden brown. The cake should also be springy to touch in the centre (it only needs gently pressed to prevent finger marks in the cake!). The total cooking time is about 50 to 55 minutes. If you are using a fan assisted oven reduce your cooking time by 5 to 10 minutes to prevent the cake being burned.

7.Once removed from the oven take the cake out of the cake tin and remove the greaseproof paper from the bottom of the cake. If you are having trouble getting the cake out of the tin run a sharp knife round the tin. Leave the cake to cool on a wire rack for about 20 to 30 minutes before serving.

8.This cake is delicious on its own as it is very moist, but as we all know, we can add toppings to flavor things up! I prefer home-beaten whipped cream with 1tsp of vanilla extract and 2tsp of brandy. You can also have as a topping raspberries, candied orange peel (a favorite to children), chocolate dipped strawberries and so many more.

Comments for Coffee Walnut Cake

Average Rating starstarstarstar

Click here to add your own comments

Nov 11, 2007
very good.
by: Anonymous

very, very good. my children and husband couldn't stop eating it, and when they were done they asked if i could make more! it was extremely moist(in a good way), but still managed to contain that... certain quality. i recommend it for every occasion.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Coffee Recipes.

health benefits of coffee

This 9-page report tells you about some of the surprising, and important health benefits of drinking coffee.

This report is yours FREE when you sign up for the Coffee Detective Newsletter

"The Health Benefits of
Drinking Coffee"

Sign up below and we'll provide a link where you can download your report immediately.




Your e-mail address is totally secure, and will be used only to send you The Coffee Detective Newsletter.


Single Origin Coffee from Cafe Britt

What's new...

  1. Our review of AMUCC Colombia from Groundwork Coffee.

    This is a light-roasted coffee, grown and harvested by women farmers in Colombia.

    Read More

  2. Debra-Lynn’s transatlantic adventure with a DeLonghi Magnifica Coffee Machine

    This story was submitted to us by Debra-Lynn. Welcome to her coffee drama!

    Read More

  3. Our review of the KitchenAid Precision Press Coffee Maker.

    This is a foolproof coffee maker for those who like French press coffee, but struggle to make a really good brew.

    Read More

  4. More of our weekly coffee photos.

    Page three of our archive of weekly coffee photos. Total eye candy for coffee lovers!

    Read More

The 10 Best Coffee Blogs

The Best Coffee Blogs of 2016 by Market Inspector