Rustic Coffee Walnut Cake

Sometimes you just need a simple, comforting cake that can be put together in just an hour. I find that this Italian torta rustica di noci e caffè fits the bill. It’s a humble, rustic cake that can be prepared for guests at moment’s notice or lend some comfort on a whim. You won’t need any special ingredients other than espresso powder and walnuts. And it could also be the perfect excuse to brew up a strong cup of coffee in your moka pot.

rustic coffee walnut cake
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Ingredients:

Yields one 8-inch cake.

Adapted from The Italian Baker, by Carol Field.

MetricCups
200g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt

115g unsalted butter
150g granulated sugar
2 large eggs

1 teaspoon vanilla extract
120ml strong brewed espresso, or 3 Tablespoons instant espresso powder dissolved in 120ml hot water

200g coarsely chopped walnuts
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
1/2 cup strong brewed espresso, or 3 Tablespoons instant espresso powder dissolved in 1/2 cup hot water

1 3/4 cups coarsely chopped walnuts
ingredients for rustic coffee walnut cake
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Preheat the oven:

Preheat the oven to 175°C (350°F).

Prepare the pan:

Grease an 8-inch cake pan with butter and dust with flour.

Whisk together the dry ingredients:

In a medium bowl, whisk together the flour, baking powder and salt.

Cream the butter and sugar:

In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.

Add the eggs:

Add the eggs, one at a time, beating well after each addition.

Add in the dry ingredients and espresso:

Fold in the dry ingredients, alternating with the espresso and vanilla extract, beginning and ending with the dry ingredients.

Mix in the walnuts:

Finally, fold in the walnuts, holding back some to sprinkle over the top of the cake.

walnuts on a chopping board
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Bake the cake:

Transfer the batter to the prepared cake pan and top with the reserved walnuts.

Bake the cake at 175°C (350°F) for about 40 minutes, or until a skewer inserted in the center of the cake comes out clean.

rustic coffee walnut cake
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