Coffee Walnut Cake

I am willing spring to arrive. I’ve been waiting and watching my garden each morning hoping to see those pretty little buds burst to life. Apparently, warmer weather is on the forecast, but the clouds are still bloated with cold winter rain. They linger over Geneva, blotting out all rays of sun.

Anyways, rain or shine, cake is always the answer. I wanted a simple, easy to make cake, to complement a cup of coffee. What better flavor than coffee? I used a mixture of whole wheat and white flour to add some healthy fiber. And of course, some nuts, for their flavor, their texture, and their wholesomeness.

This is how it turned out:





125 g butter

½ tsp salt

100 g brown sugar

2 eggs

60 g all-purpose flour

65 g whole wheat flour

2 tsp baking powder

100 ml milk, warmed

2 tbsp instant coffee (you can use decaf or regular)

1 tsp cinnamon

60 g walnut (chopped)

  1. Preheat the oven to 325°F and coat a cake pan with non-stick spray or a little oil.
  2. In a stand mixer, cream butter, salt and sugar until light and fluffy.
  3. Add the eggs and beat until just incorporated.
  4. Dissolve the coffee in the warm milk, then pour it in slowly, whisking constantly so that the eggs don’t curdle.
  5. Whisk in the flours, baking powder, and cinnamon. Fold in the walnuts.
  6. Bake for approximately 40 minutes or until a cake tester comes out clean.




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