Enjoy a warm, comforting slice of this Coffee & Walnut Bundt Cake! With a rich coffee flavor, a satisfying crunch of walnuts, and a sweet coffee glaze, every bite is a delight. The beautiful bundt shape makes it perfect for special occasions or a simple afternoon treat with a cup of your favorite brew.
4ozground walnuts (I processed mine in the food processor)
3ozchopped walnuts
9ozself-raising flour
Coffee glaze:
1tspinstant coffee
2fl ozhot water
9ozicing sugar
Instructions
Preheat the oven to 170°C (340°F). Grease and flour a 10 cup (2.4 L/5 pt) bundt pan.
Dissolve the instant coffee in the hot water and set aside to cool.
Place the butter, brown sugar and vanilla extract into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium–high speed until the mixture is pale and creamy. Add the eggs, one at a time, beating well after each addition.
Add the ground and the chopped walnuts, and stir to combine well. Sift half the flour over the mixture and add half the coffee. Fold in until just combined. Repeat with the remaining flour and coffee.
Pour into the pan and bake in the centre of the oven for 35–40 minutes (mine actually took a good 50 minutes), or until a skewer inserted into the cake comes out clean.
Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Transfer the cooled cake to a serving plate.
To make the coffee glaze, dissolve the instant coffee in the hot water. Sift the icing sugar over and stir to combine. Pour over the cake.