Coffee and walnut cake

The ideal afternoon tea treat.

  • 45 mins cooking
  • Serves 8
  • Print
Finished with a drizzle of toffee, this coffee and walnut cake is the perfect afternoon tea treat, offering complex flavours and a great, dense texture.
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Coffee and walnut cake
  • 30 gram butter
  • 1 tablespoon brown sugar
  • 2 teaspoon ground cinnamon
  • 200 gram roasted walnuts
  • 1/2 cup (125ml) milk
  • 1 tablespoon dry instant coffee
  • 185 grams butter
  • 1 1/3 cup (300g) caster sugar
  • 3 eggs
  • 1 cup (150g) self-raising flour
  • 3/4 cup (110g) plain flour
  • ½ cup (110g) caster (superfine) sugar
  • ¼ cup (60ml) water
  • ¼ cup (60ml) pouring cream


Coffee and walnut cake
  • 1
    Preheat oven to 160°C. Grease a 22cm (9in) baba cake pan well; dust with flour, shake out excess.
  • 2
    Melt butter in a small saucepan over medium heat; stir in brown sugar, cinnamon and walnuts. Cool.
  • 3
    Combine milk and coffee in a small bowl; stir until coffee dissolves.
  • 4
    Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, then milk mixture. Spread one-third of the cake mixture into base of pan; sprinkle with one-third of the walnut mixture. Top with remaining cake mixture.
  • 5
    Bake cake for 55 minutes. Leave in pan for 5 minutes before turning onto a wire rack over an oven tray. Cool
  • 6
    Make toffee drizzle. Stir sugar and the water in a small saucepan over medium heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, without stirring, until caramel in colour. Add cream; stir for 1 minute or until mixture is thickened slightly.
  • 7
    Working quickly, drizzle toffee on top of cake; top with remaining walnut mixture, pressing down lightly.


This recipe is best made on the day of serving.

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