Coffee Walnut Cake | Tea Time Cake | Snack Cake

This coffee cake is an easy to make snack or a tea time cake, loaded with walnuts it tastes so nutty and delicious.

Ingredients

Crumb Topping:

• Walnuts - 1 cup (100 grams)
• Brown sugar - 1/4 cup (50 grams) 
• Chocolate chips - 1/3 cup (60 grams)
• Cinnamon powder - 3/4 teaspoon 
• All purpose flour - 1 tbsp (10 grams) 
• Coffee - 1/4 tsp 

Coffee Cake:

• Maida - 1 2/3 cups (215 grams) 
• Baking powder - 1 tsp
• Baking soda - 1/2 tsp
• Salt - 1/4 tsp
• Unsalted butter- 1/2 cup (113 grams), at room temperature
• White sugar - 1 cup (200 grams)
• Eggs - 2 large, room temperature
• Vanilla extract - 1 tsp
• Plain yogurt - 3/4 cup (180 grams) 
• Coffee - 1/2 tsp 

Watch the video

Method

1. To make the crumb topping, take the toasted walnuts in a bowl and add brown sugar, chocolate chips, cinnamon powder, coffee powder and finally add flour and mix well. set this aside.

2. Now to make the cake, take the butter in a bowl (I'm using stand mixer), add sugar and beat the butter and sugar for 3-5 mins. 

3. Then add the eggs and continue to beat. In between, stop the beater and scrape the bottom and sides of the bowl.

4. As the beater is going on, add the coffee powder and continue to beat.

5. Then pre heat the oven to 180 degrees C for 10 mins. Grease and line a 9 inch springform tin.

6. As the beater is going on, we will get the dry ingredients ready. In a small bowl, take the maida, add baking powder, baking soda and salt and mix well. 

7. Sieve the dry ingredients two times.

8. Then stop the beater and add the half of the dry ingredients and half of the yogurt and combine.

9. Then add the remaining dry ingredients and yogurt and combine. Do not over mix the batter.

10. Bring the springform tin and spread half the batter, then spread half the crumb topping over the batter. Then spread the remaining batter and the remaining crumb topping. Lightly press the crumb topping.

11. Bake this in the pre heated oven for 45-50 mins or until a skewer comes out clean. 

12. Let the cake cool for 10 mins and then remove it from the tin and enjoy.

Notes

1. Using a springform tin, makes it easier to remove the cake as it has a layer of crumb topping.

STEP BY STEP PICTURES

1. To make the crumb topping, take the toasted walnuts in a bowl and add brown sugar, chocolate chips, cinnamon powder, coffee powder and finally add flour and mix well. set this aside.

Brown sugar

Chocolate chips

Cinnamon powder

Coffee powder

All purpose flour(maida)

Mix well and set aside.

2. Now to make the cake, take the butter in a bowl (I'm using stand mixer), add sugar and beat the butter and sugar for 3-5 mins. 

3. Then add the eggs and continue to beat. 

4. In between, stop the beater and scrape the bottom and sides of the bowl.

5. As the beater is going on, add the coffee powder and continue to beat.

6. Then pre heat the oven to 180 degrees C for 10 mins. Grease and line a 9 inch springform tin.

7. As the beater is going on, we will get the dry ingredients ready. In a small bowl, take the maida, add baking powder, baking soda and salt and mix well. 

Baking soda

Salt

Mix well

8, Sieve the dry ingredients two times.

9. Then stop the beater and add the half of the dry ingredients and half of the yogurt and combine.

10. Then add the remaining dry ingredients and yogurt and combine. 

Do not over mix the batter.

11. Bring the springform tin and spread half the batter, 

Then spread half the crumb topping over the batter. 

Then spread the remaining batter and the remaining crumb topping. Lightly press the crumb topping.

Spread the remaining crumb topping

And lightly press it in

12. Bake this in the pre heated oven for 45-50 mins or until a skewer comes out clean. 

13. Let the cake cool for 10 mins and then remove it from the tin and enjoy.

Bible blessing - The LORD is my strength and my shield; my heart trusts in him, and he helps me. My heart leaps for joy, and with my song I praise him. Psalm 28:7

Until next time,

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