Before I tried this recipe I would have protested and announced at the top of my voice "I don't like coffee cake". That is until I took a bite, this being the one and only coffee cake I've enjoyed.
I was worried whilst baking, as I cut the recipe out of my Essentials magazine and foolishly had only cut out the ingredients section! I had to guess the oven temp, and method; luckily I've baked that many cakes I had an idea of how the recipe might go. As you have probably guessed by now it was successful.
Here is the recipe (may alter slightly from the original!) I urge you if you haven't tried coffee cake, or if, like me, you just plain don't like it, try this one.
Coffee and Walnut Cake
100g caster sugar
100g light muscovado sugar
75g walnuts, chopped finely
2 tablespoons instant coffee dissolved in 1 tablespoon boiling water
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh nutmeg, finely grated
1 teaspoon vanilla extract
200g plain flour, sifted
1 teaspoon baking powder
For the filling/decoration use your favourite frosting and leftover walnut halves.
Heat the oven to gas mark 6. Grease and line two 20cm cake tins.
Cream the butter and both sugars (caster and muscovado) together until light and fluffy. Add the eggs one at a time until well combined. Stir in the chopped walnuts, coffee, cinnamon, nutmeg and vanilla extract.
Sift in the flour and baking powder, and fold them into the mixture gently. (You want to keep as much air in as possible).
Cook for 20-25 minutes. Transfer to a wire rack and leave to cool.
Decorate when cooled with frosting and halved walnuts.
I've also finally got round to that blog re-vamp I've been on about for several weeks. What do you all think? An improvement right!?