Coffee and walnut cake

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.

  • 45 mins cooking
  • Serves 8
  • Print


Coffee and walnut cake
  • 30 gram butter, plus 185g extra
  • 1 tablespoon brown sugar
  • 2 teaspoon ground cinnamon
  • 200 gram toasted walnuts
  • 1/2 cup (125ml) milk
  • 1 tablespoon dry instant coffee
  • 1 1/3 cup (300g) caster sugar
  • 3 eggs
  • 1 cup (150g) self-raising flour
  • 3/4 cup (110g) plain flour
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon water
  • 3 teaspoon cream


Coffee and walnut cake
  • 1
    Preheat oven to 160°C (140°C fan-forced). Thoroughly grease and lightly flour a 22cm baba cake pan; shake out excess flour.
  • 2
    Melt butter in a small pan, add brown sugar, cinnamon and walnuts; stir well. Cool.
  • 3
    In a small bowl, combine milk and coffee, stir until dissolved.
  • 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, beating until just combined between additions. Fold in sifted flours, then milk mixture.
  • 5
    Spread 1/3 of the cake mixture in the base of the prepared pan, sprinkle with half the walnut mixture, top with remaining cake mixture. Bake for about 45 minutes or until cooked when tested. Stand cake for 5 minutes before turning onto a wire rack to cool.
  • 6
    For the toffee, combine sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to boil, simmer, uncovered, until sugar browns slightly. Add cream and stir 1 minute or until thickened slightly.
  • 7
    Place cake on a wire rack over an oven tray. Drizzle some of the toffee on top of cake; press on remaining walnut mixture; drizzle with remaining toffee.


This recipe is best made on the day of serving.

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