Espresso-Walnut Cake

  • LindaSNYC Posted: 06/15/09
    Worthy of a Special Occasion

    This was a fabulous recipe - just as good as my mother-in-law's sour cream coffee cake. I made it exactly as written (using instant coffee) and we topped it with a tiny dollop of coffee ice cream. The recipe was requested.

  • StephMerrifield Posted: 07/05/10
    Worthy of a Special Occasion

    Probably one of my top five favorite cakes. Been making this cake for years.

  • KimGreen Posted: 07/20/10
    Worthy of a Special Occasion

    My sister just gave me very similar recipe, i will make both of them and see if this one is better.

  • catinapot Posted: 08/10/11
    Worthy of a Special Occasion

    I've been making this cake since it was published in 2001. It was part of a "one bowl cake" series in the magazine. All the cakes are good but this is my fav. I've substituted low fat sour cream as well, keeps well.

  • bluelupine Posted: 07/13/11
    Worthy of a Special Occasion

    This is a great cake. I used instant coffee. It would be even better with a few mini chocolate chips or chopped chocolate added to the streusel. A keeper!

  • Sue0601 Posted: 10/01/11
    Worthy of a Special Occasion

    I've also been making this cake since it was published in 2001. Delicious and so easy to make.

  • cmeinke Posted: 06/18/12
    Worthy of a Special Occasion

    I have made this recipe twice now for bake sales for our kindergarten here in Germany. Both times the cake was gone in a flash and the recipe was requested. I double the recipe making it in a 9x13 pan. I have also found the cake tastes just as good substituting soy yogurt and plant based margarine. My 2 year old daughter has a milk allergy. When I make it for her I use Caro (http://en.wikipedia.org/wiki/Caro_%28beverage%29) instead of coffee, or I grate milk-free dark chocolate into the batter and the topping. I have also substituted almonds or oats instead of walnuts. It's also good with up to half whole grain flour substituted for the all-purpose flour. The cake is different every time, but always delicious.

  • EllenDeller Posted: 11/06/13
    Worthy of a Special Occasion

    Great cake, and so easy. I have made with both walnuts and pecans, and I do reduce the sugar in the batter by two tablespoons. I also use a 50% whole wheat/ 50% unbleached flour mix from Hodgson Mills. Wonderful as a snack cake, an indulgent breakfast, or on a pretty plate with ice cream for dessert.

  • daneanp Posted: 12/08/13
    Worthy of a Special Occasion

    Easy and tasty. I needed 10 minutes more to cook completely.

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