Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat together the granulated sugar, light brown sugar, and vegetable oil until light and fluffy.
4. Add the eggs, one at a time, beating until combined.
5. Add the vanilla extract and beat until combined.
6. Slowly add the dry ingredients to the wet ingredients, beating until just combined.
7. Add the cooled coffee and beat until just combined.
8. Fold in the chopped walnuts.
9. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 43g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Granulated sugar: can be substituted with coconut sugar
- Light brown sugar: can be substituted with dark brown sugar
- Vegetable oil: can be substituted with melted butter or coconut oil
- Strong brewed coffee: can be substituted with espresso or strong black tea
- Walnuts: can be substituted with pecans or almonds
Variations:
- Add 1 cup of chocolate chips to the batter for a chocolatey twist
- Add 1 teaspoon of ground cinnamon for a spiced flavor
- Substitute the walnuts with 1 cup of dried cranberries or cherries
Tips and Tricks:
- Make sure the coffee is cooled before adding it to the batter
- Grease and flour the cake pan to ensure the cake comes out easily
- Let the cake cool completely before serving
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
Garnishes:
- Whipped cream
- Chopped walnuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Espresso
- Hot cocoa
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
The origins of this cake can be traced back to the 19th century, when coffee cakes were popular in Europe. The combination of coffee and walnuts was popularized in the 20th century and has been a classic ever since.
Flavor Profiles:
This cake has a rich, nutty flavor from the walnuts, and a subtle coffee flavor from the brewed coffee.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of chopped walnuts.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: British
Taste: Sweet, Nutty, Coffee, Moist, Coffee-Flavored