Walnut Coffee Cake with Coffee Icing Drip

Walnut Coffee Cake with Coffee Icing Drip

Ingredients

For the Topping:

• Instant Coffee: 2 teaspoons
• Cinnamon Powder: 1 teaspoon
• Melted Butter: 50g (3 ½ tablespoons)
• Plain Flour: 2 tablespoons
• Dark Brown Sugar: 75g (about 4 tablespoons)
• Chopped Walnuts: 50g (¼ cup)

For the Cake:

• Butter: 150g (⅔ cup), softened
• Sugar: 150g (¾ cup)
• Eggs: 3 medium size
• Plain Flour: 180g (1 cup, 3 tablespoons)
• Baking Powder: 1 teaspoon
• Vanilla Extract: 1 teaspoon
• Almond Essence: ½ teaspoon (optional)

For the Coffee Icing Drip:

• Powdered Sugar: 50g (¼ cup)
• Instant Coffee: 1 teaspoon
• Milk: 1-2 tablespoons

Measuring Cup Size:

• 240ml

Instructions

Step 1: Prepare the Topping

1. Mix the Topping Ingredients
   In a small bowl, combine 2 teaspoons of instant coffee, 1 teaspoon of cinnamon powder, 50g of melted butter, 2 tablespoons of plain flour, 75g of dark brown sugar, and 50g of chopped walnuts. Stir well until all ingredients are evenly mixed and set aside.

Step 2: Prepare the Cake Batter

1. Preheat the Oven
   Preheat your oven to 170°C (338°F). Grease a 20×20 cm baking pan or line it with parchment paper to prevent sticking.
2. Cream Butter and Sugar
   In a large mixing bowl, beat 150g of softened butter and 150g of sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.
3. Add Eggs and Flavorings
   Add the 3 eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond essence (if using).
4. Combine Dry Ingredients
   Sift together 180g of plain flour and 1 teaspoon of baking powder. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake light and airy.

Step 3: Combine and Bake

1. Pour the Batter into the Pan
   Pour the cake batter into the prepared baking pan, smoothing the top with a spatula to create an even surface.
2. Add the Topping
   Evenly sprinkle the prepared topping mixture over the batter, covering the entire surface.
3. Bake the Cake
   Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and firm to the touch.

Step 4: Prepare the Coffee Icing Drip

1. Mix the Icing Ingredients
   While the cake is baking, combine 50g of powdered sugar, 1 teaspoon of instant coffee, and 1-2 tablespoons of milk in a small bowl. Stir until smooth. If the icing is too thick, add a little more milk to reach your desired consistency.

Step 5: Drizzle the Icing

1. Cool the Cake Slightly
   Once the cake is baked, allow it to cool slightly in the pan for about 10-15 minutes.
2. Drizzle the Icing
   Drizzle the prepared coffee icing over the cooled  cake, letting it drip down the sides for a beautiful finish.

Step 6: Serve

1. Cut and Serve
   Cut the cake into squares and serve. Enjoy the delicious combination of rich walnut flavor and coffee icing!

Tips for a Perfect Walnut Coffee Cake

• Use Room Temperature Ingredients
  Make sure your butter and eggs are at room temperature to ensure a smooth batter and even baking.
• Avoid Overmixing
  Mix the batter just until the ingredients are combined to prevent the cake from becoming dense.
• Adjust the Icing Consistency
  If the icing is too thick, add a little more milk, a teaspoon at a time, until it reaches a pourable consistency.

Serving Suggestions

Serve this Walnut Coffee  Cake warm or at room temperature. It pairs beautifully with a cup of hot coffee or tea. For an extra touch, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information

• Servings: 9
• Calories: Approx. 310 per serving
• Protein: 5g
• Carbohydrates: 35g
• Fat: 18g