Coffee and Walnut Cake | The Thursday Murder Club
‘So you have a suspect? How wonderful! What do you make of the coffee and walnut?’ says Joyce.
Chris lifts a slide of coffee-and-walnut cake to his mouth and takes a bite. Also better than M&S. Joyce, you wizard!
The Thursday Murder Club
Richard Osman
I have a vague memory of last updating this blog and thinking, yep - I’m totally going to be more frequent with my recipe updates. Cut to more than a month later and apparently that was a lie. Slowly sorting my brain out.
Took some time this week to make a cake for the house, an amazingly spiced walnut and coffee cake that was so delicious. From the fantastic Thursday Murder Club, a hilarious novel that I recommend picking up if you have time.
Coffee and Walnut Cake
Ingredients
150g roasted walnuts
2 tsp ground cinnamon
215g butter
1 tbsp dark brown sugar
300g raw caster sugar
210ml milk
2 tbsp instant coffee
1 tbsp apple cider vinegar
360g plain flour
2 tsp bi-carb soda
Pinch salt
1 tsp vanilla
Icing sugar, to dust
Preheat oven to 160C and grease a bundt cake tin and dust with flour.
On a low heat melt 30g of the butter, mix in the dark brown sugar, cinnamon and walnuts. Put to the side to cool.
Combine 110ml of the milk with the apple cider vinegar and mix, leave to the side to curdle.
Combine the remaining milk, vanilla and instant coffee, whisk until the coffee is mixed in and frothy. Put to the side.
Cream together the remaining butter and raw caster sugar until light and fluffy. Add in the milk and vinegar mixture and stir. Add in the flour, salt and bi-carb soda and then the coffee milk mixture. Mix well until all flour has been combined.
Pour half of the cake batter into the prepared tin, pour the walnut butter mixture over the batter in the tin and then add in the remaining cake batter over the top and smooth over.
Bake for approx. 55 minutes. Leave to cool before turning the cake carefully out onto a cake tray to cool. Dust with icing sugar and serve with coffee or tea. Enjoy!
