Bab's Coffee Walnut Cake with Coffee Frosting
Created by Tink on September 13, 2011
- Servings: 6
- Prep Time: 25m
- Cook Time: 45m
- Recipe #151
Ingredients
- 8 ounces butter, softened (U.S. 2 sticks)
- 8 ounces caster sugar (U.S. superfine granulated)
- 3 large eggs (beaten)
- 2 tablespoons coffee extract (U.K. coffee essence)
- 8 ounces self raising flour (sifted, U.S. 2 cups)
- 3 ounces walnuts, chopped (setting aside whole walnuts for garnish)
- COFFEE BUTTER CREAM FROSTING
- 4 ounces butter, softened
- 8 ounces icing sugar (sifted, U.S. confectioners sugar)
- 1 tablespoon coffee extract
How to Make
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Step 1: Butter 2, 8inch cake pans and set aside. Cream the butter and sugar together until pale and creamy
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Step 2: Add the beaten eggs, the equivalent of one at a time, beating well. Add the coffee essence and stir.
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Step 3: Fold in the sifted flour and chopped walnuts. Divide the mixture between the prepared cake pans and bake in a 350 degree oven (Europe: gas marked 4, 180 centigrade) for 45 minutes or until a inserted tooth pick comes out clean. Set aside until cool.
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Step 4: Coffee Butter Cream Frosting: Beat the butter until creamy and slowly add the icing sugar and coffee essence. Reserve some butter cream for the cake's top decoration.
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Step 5: Spread the butter cream between the cooled cakes and sandwich together. Add the reserved butter cream and the whole walnuts pieces on top for decoration.
Nutritional Facts
- Serving Size: 1 (218.8 g)
- Calories 974
- Total Fat - 58 g
- Saturated Fat - 30.6 g
- Cholesterol - 226.1 mg
- Sodium - 447 mg
- Total Carbohydrate - 105.3 g
- Dietary Fiber - 5 g
- Sugars - 76.7 g
- Protein - 12.4 g
- Calcium - 52.3 mg
- Iron - 2.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg