Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire cooling rack
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 a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and beat until combined.
6. Alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.
7. Stir in the cooled coffee and the chopped walnuts.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 360
Fat: 17g
Carbohydrates: 46g
Protein: 6g
Substitutions for Ingredients
- Unsalted butter can be used in place of salted butter.
- Plain yogurt can be used in place of buttermilk.
- Almond milk can be used in place of coffee.
- Pecans or almonds can be used in place of walnuts.
Variations:
- Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate version of this cake.
- Add 1/2 cup of dried cranberries or cherries for a fruity version of this cake.
- Add 1/2 cup of shredded coconut for a tropical version of this cake.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure to alternate between the dry ingredients and the buttermilk to ensure a light and fluffy cake.
- Allow the cake to 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 a 350°F oven for 10-15 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Dust the cake with powdered sugar for a festive presentation.
- Serve the cake with a scoop of ice cream for a decadent treat.
Garnishes:
- Whipped cream
- Powdered sugar
- Chopped walnuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Ice cream
- Custard
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Be sure to use pasteurized eggs in this recipe.
- Do not leave the cake out at room temperature for more than two hours.
Food History:
Coffee and walnut cake is a classic British dessert that dates back to the early 1900s. It is believed to have been created by a London baker who wanted to combine the flavors of coffee and walnuts in a cake.
Flavor Profiles:
This cake has a rich, nutty flavor with hints of coffee and vanilla.
Serving Suggestions:
- Serve the cake with a cup of coffee or tea.
- Top the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Serve the cake with a scoop of ice cream for a decadent treat.
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Region: British