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–+ servings

Coffee Cake Recipe

The coffee cake features a tender crumb, creamy frosting, and crunchy candied walnuts. The preparation is straightforward and takes about two hours, but the result is well worth the effort.
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Course: Dessert
Cuisine: American
Keyword: Coffee Cake Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 people

Ingredients

  • 2½ cups 320 g all-purpose flour (refer to note 1 for cake flour substitution)
  • ⅓ cup 40 g cornstarch (also known as cornflour)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt omit if using salted butter
  • 4 tbsp 15 g instant coffee powder (fine powdered coffee preferred)
  • ½ cup 113 g unsalted butter (at room temperature)
  • ½ cup 105 g unflavoured vegetable oil (canola oil recommended)
  • 1½ cups 300 g soft brown sugar (firmly packed, see note 6)
  • 3 pcs large eggs room temperature
  • 1¼ tbsp vanilla extract/essence
  • 1 tsp white vinegar
  • 1½ cups 337 g buttermilk (room temperature, see note 5 for a homemade substitute)
  • 1 cup 180 g white chocolate (couverture preferred, regular eating chocolate acceptable, avoid compound white chocolate; milk chocolate can be used)
  • 3 cups 675 g cream (minimum 34% fat)
  • 1½ tbsp instant coffee powder fine powdered coffee preferred
  • 2 tbsp 30 g soft brown sugar
  • 1 tbsp 14 g unsalted butter
  • ½ tsp ground cinnamon
  • 1 cup 100 g walnuts (roughly chopped or halved)

Instructions

Coffee Cake

  • Preheat your oven to 160°C (320°F) with the fan on (refer to note 4 if your oven lacks a fan function). Grease and/or line two 8-inch cake tins (homemade cake release can be used). Set aside.
  • In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, and instant coffee powder. Whisk until well combined and set aside.
  • In another bowl, cream together the butter, vegetable oil, and soft brown sugar using an electric mixer (hand or stand mixer). Mix for about 2 minutes until light and creamy.
  • Add the eggs one at a time, mixing well between each addition (approximately 10-15 seconds per egg).
  • Incorporate the vanilla extract, white vinegar, and half a cup of the buttermilk. Mix until well combined. The batter may appear curdled at this stage.
  • Gradually fold in half of the dry ingredients with a spatula until just combined. Add the remaining cup of buttermilk and fold gently. Finally, fold in the remaining dry ingredients until just combined. Avoid overmixing.
  • Evenly divide the batter between the prepared cake tins and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the tins for 20 minutes before transferring to a wire rack to cool completely.

Whipped White Chocolate & Coffee Ganache

  • Finely chop the white chocolate (skip this step if using chocolate callets) and place it in a heatproof bowl.
  • Heat the cream in a saucepan over low-medium heat until it begins to gently bubble. Remove from heat immediately and pour over the chopped chocolate. Add the coffee at this point without stirring.
  • Let the mixture sit for 5 minutes. Afterward, stir with a spatula and blend with an immersion blender until smooth, keeping the blender at the bottom to avoid incorporating air bubbles.
  • Pour the ganache into a wide baking dish for quicker cooling. Cover with cling wrap touching the surface to prevent a skin from forming. Refrigerate for several hours until thickened and cold. This step can be done the day before.
  • Once ready, whip the chilled ganache until semi-stiff peaks form. Be cautious not to overwhip.

Lightly Candied Walnuts

  • In a saucepan over medium heat, combine the brown sugar, butter, and cinnamon, stirring occasionally.
  • Once the sugar melts and begins to bubble, add the walnuts, stirring to coat them evenly. Remove from heat and spread the walnuts on a tray, separating them with a spatula. Allow to cool and harden.

Assembly

  • (Optional) Trim the top of the cake layers for a flat surface. The layers should be fairly flat, requiring minimal trimming.
  • Place one cake layer on a cake stand and spread a generous amount of whipped ganache frosting on top. Sprinkle half of the candied walnuts over the frosting.
  • Place the second cake layer on top and cover the entire cake with more whipped ganache. Optionally, pipe decorations on top using a 1A piping tip. Finish with the remaining candied walnuts.
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