Coffee and Walnut Traybake

I don't know the origins of the classic Coffee and Walnut Cake, but it has proved to be a staple recipe in many homes and bakeries. This version simplifies the traditional recipe into a light, single layer traybake that is perfect for a quick afternoon tea treat or cake sale, without the fuss of having to level several layers. The crowning glory is a thick, easy to make, coffee flavoured, spreadable glaze made with espresso powder, icing sugar and water, finished off with more crushed walnuts.

"Cake is the answer, no matter the question." - Unknown.

Ingredients

For the coffee flavoured cake

• Butter - unsalted and at room temperature
• Soft light brown sugar - White Caster sugar is fine, but brown sugar complements the flavour of coffee.
• Medium eggs - Free range and organic if possible.
• Self raising flour - Sieved to remove any lumps
• Instant coffee powder or crushed granules.
• Vanilla extract
• Walnuts - If you don't like walnuts, pecans or chopped mixed nuts are fine.

For the Coffee Icing Topping

• Icing sugar - sieved. Lumps in icing sugar can be very difficult to mix in.
• Coffee Powder - Instant or espresso is fine.
• Pre-boiled warm water - Do not add it all at once.
• Walnuts - roughly chopped

Equipment

• Traybake or sheet cake tin (25cm x 20 cm) or similar size
• Baking parchment

Step by Step Instructions

Make the coffee flavoured sponge cake

• Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.
• Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.
• Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.

• Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.
• Leave in the tin to cool completely before adding the coffee frosting.

Make the Coffee Glaze Frosting

• Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.

• When your sponge cake has cooled completely, spread the coffee icing evenly over the top.
• Before the icing sets, decorate with crushed walnuts.

Storage

This cake will keep for a couple of days if stored in an airtight container.

Other Traybakes you may like.

• Easy Mincemeat Crumble Traybake
• Chocolate Traybake with a chocolate glaze

Coffee and Walnut Traybake

LynnH

This version simplifies the traditional recipe into a light, single layer traybake that is perfect for a quick afternoon tea treat or cake sale, without the fuss of having to level several layers. The crowning glory is a thick, easy to make, coffee flavoured, spreadable glaze made with espresso powder, icing sugar and water, finished off with more crushed walnuts.

Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American, British

Servings 16

Equipment

• Traybake or sheet cake tin (25cm x 20 cm) or similar size

Ingredients

  

• 200 g butter - softened
• 200 g soft light brown sugar - White Caster sugar is fine but brown sugar complements the flavour of coffee.
• 4 medium eggs - Free range and organic if possible.
• 200 g self raising flour - Sieved to remove any lumps
• 3 level tablespoons of instant coffee powder
• ½ teaspoon vanilla extract
• 50 g walnuts roughly chopped

For the Coffee Icing Topping

• 150 g icing sugar sieved
• 1 tablespoon instant Coffee Powder
• 1 - 2 tablespoons pre-boiled warm water - Do not add it all at once.
• 50 grams of walnuts roughly chopped

Instructions

 

Make the Coffee flavoured sponge cake

• Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.
• Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.
  200 g butter - softened, 200 g soft light brown sugar - White Caster sugar is fine, 4 medium eggs - Free range and organic if possible.
• Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.
  200 g self raising flour - Sieved to remove any lumps, 3 level tablespoons of instant coffee powder, 50 g walnuts roughly chopped, ½ teaspoon vanilla extract
• Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.
• Leave in the tin to cool completely before adding the coffee frosting.

Make the Coffee Frosting

• Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.
  150 g icing sugar sieved, 1 tablespoon instant Coffee Powder, 1 - 2 tablespoons pre-boiled warm water - Do not add it all at once.
• When your cake has cooled completely, spread the coffee icing evenly over the top.
• Before the icing sets, decorate with crushed walnuts.
  50 grams of walnuts roughly chopped

Notes

Storage
This cake will keep for a couple of days if stored in an airtight container.

Keyword Coffee Flavoured sponge cake