Best 9 Walnut Spiced Coffee Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Walnut spiced coffee cake is a comforting and flavorful treat that is perfect for breakfast, brunch, or a sweet snack. With its moist crumb, aromatic spices, and crunchy walnuts, this cake is sure to be a hit with coffee lovers and sweet tooths alike. Whether you are looking for a special occasion breakfast or a simple yet delicious treat, this recipe for walnut spiced coffee cake is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

COFFEE WALNUT LAYER CAKE



Coffee Walnut Layer Cake image

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.

Provided by Nigella Lawson

Categories     project, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Butter for pans
1/2 cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 2/3 cups (230 grams) flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
2 1/2 cups (300 grams) confectioners' sugar
1/8 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration

Steps:

  • Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  • Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  • For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  • Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram

WALNUT-RIPPLED COFFEE CAKE



Walnut-Rippled Coffee Cake image

An ideal treat any time of the day, this moist yellow cake offers a delightful surprise of cinnamon, nuts and brown sugar in every slice. Nanetta Larson relies on a boxed mix to help her bake it in her Canton, South Dakota kitchen.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 cup sour cream
4 large eggs
1/3 cup canola oil
1/4 cup water
2 tablespoons sugar
1 cup chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Steps:

  • Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour half into a greased and floured fluted 10-in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 325 calories, Fat 18g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 260mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

COFFEE & WALNUT CAKE



Coffee & walnut cake image

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack softened butter, plus extra for the tins
100ml strong black coffee (made with 2 tbsp coffee granules), cooled
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
1 tsp vanilla extract
85g walnut, 2 tbsp roughly chopped, the rest finely chopped
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  • Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE



The ultimate makeover: Coffee walnut cake image

A delicious but lighter version of teatime favourite, coffee and walnut cake

Provided by Angela Nilsen

Categories     Afternoon tea, Treat

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 19

1 tbsp coffee granules, plus 1 tsp
225g self-raising flour
1 tsp baking powder
50g ground almonds
85g light muscovado sugar
50g golden caster sugar
25g chopped walnuts
2 eggs , beaten
250g natural yogurt
75ml walnut oil
2 tbsp golden caster sugar
2 tsp coffee granules
140g light mascarpone
100g quark
1 tbsp icing sugar
¼ tsp vanilla extract
140g fondant icing sugar
1 tsp coffee granules
1 tbsp finely chopped walnuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
  • Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
  • Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium

WALNUT COFFEE CAKE



Walnut Coffee Cake image

This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan

Provided by Taste of Home

Time 55m

Yield 12-15 servings.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 cup milk
1 cup chopped walnuts
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

SPICED WALNUT COFFEE CAKE



Spiced Walnut Coffee Cake image

Make and share this Spiced Walnut Coffee Cake recipe from Food.com.

Provided by Nikki Kate

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 20

2/3 cup all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups walnuts, coarsely chopped
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temp
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Heat oven to 350 degrees F.
  • Coat an 8-inch baking pan with nonstick cooking spray.
  • Topping: In a medium bowl stir together flour, sugars, pumpkin pie spice and salt. With a pastry cutter,cut butter into the mixture. Stir in walnuts. Refrigerate.
  • Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpking pie spice and salt. Set aside.
  • In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.
  • On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
  • Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.
  • Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.
  • In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving.

Nutrition Facts : Calories 492.7, Fat 23.5, SaturatedFat 8.8, Cholesterol 62.5, Sodium 196.6, Carbohydrate 65.7, Fiber 2, Sugar 40, Protein 7.5

WALNUT COFFEE CAKE



Walnut Coffee Cake image

Make and share this Walnut Coffee Cake recipe from Food.com.

Provided by Mary Scheffert

Categories     Breads

Time 55m

Yield 2 coffee cakes, 18 serving(s)

Number Of Ingredients 14

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream (can use reduced fat or "light")
1 cup walnuts, chopped
1/3 cup brown sugar, lightly packed
1/4 cup white sugar
1 teaspoon cinnamon
1 cup walnuts, chopped

Steps:

  • Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
  • Mix flour, baking powder, baking soda& salt together; set aside.
  • Cream margarine and the 1cup sugar until light & fluffy.
  • Add eggs& vanilla; beat thoroughly.
  • Blend in sour cream alternately with flour mixture; stir in nuts.
  • Divide& spread batter evenly in pan (s).
  • Combine topping ingredients& sprinkle on top of batter.
  • Bake at 350 for 35-40 minutes (40-45 if using 9x13).
  • Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
  • Also, this cake freezes well!

Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5

CHOPPED WALNUT AND COFFEE CAKE



Chopped Walnut and Coffee Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

4 eggs
4 ounces granulated sugar
1 tablespoon fine fresh bread crumbs
1 tablespoon finely ground fresh coffee
1 tablespoon cocoa powder
6 ounces shelled walnuts, roughly chopped
4 ounces unsalted butter, softened
4 ounces icing (confectioners') sugar, sifted
1 egg yolk
1 tablespoon instant coffee
2 tablespoons boiling water

Steps:

  • Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.
  • Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.
  • To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

WALNUT SPICE COFFEE CAKE



Walnut Spice Coffee Cake image

The walnut-crumb topping and spiced cake make this the perfect partner for coffee or tea.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup toasted walnuts, chopped
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus extra for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

Steps:

  • Combine the granulated and dark brown sugars, walnuts, flour, vanilla, and cinnamon in a medium bowl. Add the butter and stir to make moist, coarse crumbs; set aside.
  • Preheat the oven to 350 degrees F.
  • Line the bottom of an 8-inch square cake pan with parchment paper; butter the paper and the sides of the pan.
  • Sift the flour, baking soda, pie spice and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition; beat in the vanilla. Add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour and mixing well between additions.
  • Spread 2/3 of the batter in the prepared pan and sprinkle with half the crumbs. Top with the remaining batter and crumbs. Bake until a toothpick inserted in the center of the cake comes out clean and the top has browned, about 1 hour and 10 minutes.
  • Cool the cake in the pan on a wire rack for 20 minutes. Invert out of the pan and then turn crumb-side up to cool completely.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

Tips:

  • To achieve the perfect crumbly texture, use cold butter and be sure not to overmix the batter.
  • For a richer flavor, use dark chocolate or cocoa powder in the filling.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • To make the coffee cake ahead of time, bake it according to the recipe and then let it cool completely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the cake overnight in the refrigerator or at room temperature for several hours.
  • If you'd like to add a glaze to the coffee cake, make it while the cake is still warm. This will allow the glaze to soak into the cake and create a delicious crust.

Conclusion:

This walnut-spiced coffee cake is the perfect treat for any occasion. With its moist, tender crumb, flavorful filling, and sweet glaze, it's sure to be a hit with everyone who tries it. The best part is that it's easy to make, even for beginner bakers. So next time you're looking for a delicious and easy coffee cake recipe, give this one a try. You won't be disappointed!

Related Topics