Mini Coffee and Walnut Cake

Yield: 1 9×9 cake
Preparation: 20 min. (cake) + 15 min. (frosting)
Bake time: 20-22 min.


Coffee-Walnut Cake:
1 3/4 c. all-purpose flour (210g)
2 tsp. baking powder
1/2 tsp. salt
1/2 c. crushed walnuts (65g)
12 tbsp. butter (170g)
1 c. + 1 tbsp. granulated sugar (210g)
3 large eggs (150g)
2 tsp. vanilla extract
2 oz. strongly brewed coffee

Whipped Frosting:
1 tbsp. ground coffee
1 1/2 tsp. warm water
4 tbsp. butter, room temperature
1 1/4 c. powdered sugar
6 oz. heavy whipping cream, room temperature
1 tsp. vanilla extract

Topping:
1/4 c. crushed walnuts (32g)


Instructions

Cake
Preheat oven to 350F (180C). Grease and line a 9×9 baking pan with parchment paper

In a small bowl, whisk together the flour, baking powder, salt, and crushed walnuts. Set aside

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl.

In a separate bowl, beat the eggs. Whisk in the vanilla and strongly brewed coffee.

Turn the mixer on low speed, and alternate between adding in the flour mixture and the egg-liquid mixture until the batter is mixed well, and is smooth.

Pour the cake mixture into the prepared pan, and bake for 20-22 minutes, until a toothpick poked into the center of the cake comes out with crumbs attached (not liquid). Let the cake cool completely before frosting.

Frosting
In a small bowl, mix together the ground coffee and water. Set aside.

Use a mixer fitted with the whisk attachment to beat the butter until it is smooth. Then, add in the powdered sugar 1/4c. at a time until the butter and powdered sugar are completely combined.

Scrape down the sides of the bowl, and mix in the vanilla and ground coffee-water mixture. Slowly add in the heavy cream while the mixer is on medium speed. Mix until you have stiff peaks form.

Spread over your cooled cake. Sprinkle crushed walnuts evenly over the top of the frosting. Slice and enjoy!


Storage
Cake is best enjoyed on the day that it is baked. However, this cake will keep in the fridge for 3-4 days.

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights

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