By Jane Curran published
This easy coffee cake with walnut praline is the ultimate cake for coffee lovers. The coffee-infused sponge cake is layered with coffee syrup and a coffee buttercream, then topped with a coffee glacé icing and a sweet and crunchy walnut praline. Our easy coffee cake recipe gives such impressive results. It has a few different components but they are all so simple to make – so it’s really worth taking the time. And if you want to make it even more simple, the sponge alone makes a delicious tea-time treat!
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large free-range eggs, beaten
- 150g plain flour
- 2tsp baking powder
- 1tbsp coffee granules dissolved in a little boiling water
- 50g walnuts, roasted and chopped
For the coffee syrup
- 2tbsp light muscovado sugar
- 2tbsp coffee granules mixed with 2tbsp boiling water
For the coffee buttercream
- 100g unsalted butter, softened
- 200g icing sugar, sifted
- 3tbsp coffee granules mixed with 1tbsp boiling water
For the praline
- 100g walnuts for the praline plus 75g walnut pieces, for decoration
- 100g caster sugar
For the coffee glacé icing
- 75g icing sugar, sifted
- 2tsp coffee granules mixed with 1tbsp boiling water
You will need
- 2 x 20cm loose-bottomed sandwich tins, greased and the bases lined with baking parchment
- Heat oven to 180C. Put the butter and caster sugar in the bowl of an electric mixer and beat for 5 mins until very pale and creamy. Gradually add the eggs, beating until all incorporated.
- Sift together the flour and baking powder and gently fold into the butter mixture, along with the dissolved coffee and walnuts. Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake in the oven for 20-25 mins or until well-risen and golden brown.
- While the cakes are baking, make the coffee syrup. Put all the ingredients in a bowl and stir until dissolved. Pour the syrup evenly over both sponges while they are still in the tins. Allow the cakes to cool before turning out onto a wire rack.
- To make the coffee buttercream, put the butter in the bowl of an electric mixer, add the icing sugar and dissolved coffee, and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency. For the praline, put the walnuts on an oiled baking tray. Slowly melt the sugar until you have a caramel then pour over the nuts and leave to set hard before blitzing in a food processor to a fine praline.
- To make the glacé icing, put the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency. To assemble the cake, put one cake on a large plate, pipe or spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break. spread the glacé icing over the top and decorate with praline and the walnut pieces.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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