This wonderful classic coffee and walnut cake is a delightful alternative to the traditional Victoria sponge or lemon cake. This is a tried and tested recipe and has been enjoyed by our family over many years and is our go-to cake when we are having friends over. This coffee cake is wonderfully versatile and you can just about get away with eating it for breakfast!
For a lighter cake, sift the plain flour twice.
Sometimes it helps to cut off a little of the cooled sponge making it more level and easier to sandwich.
The end result was fantastic, my work colleagues being particularly appreciative! However I tried the icing recipe and it was foul so had to start from scratch with that using more butter to make a standard buttercream icing with icing sugar. - 05 Dec 2014
Fantastic!!!! Cake and icing delicious. Followed recipe and instructions exactly therfore it turned out perfect!! Thanks Bella for sharing. - 05 Feb 2015
This is a good recipe. I make this myself and the only changes I would make are that baking powder isn't necessary, but for the all in one method which this is, 1 teaspoon could help it to rise. if you follow the creaming method, the baking powder shouldn't really be needed at all. I've noticed that all temp conversions aren't necessarily true to your oven; my old gas oven was 180C at gas mark 5, so be careful of oven temps - use common sense! I've never tried a butter cream like this one, I usually use almost twice the weight of icing sugar to butter with either a teaspoon of essence or a couple of tsp of dissolved strong coffee. But I'm willing to give Bella's coffee cream a go:-) - 23 Dec 2013