Best Buttery Black Walnut Coffee Cake Recipes

BLACK WALNUT COFFEE CAKE

Black Walnut Coffee Cake image

This is a favorite of all who try it. A woman at work gave the recipe to me many years ago. I love it too.

Provided by Wanda Fornal

Categories Breads

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
3 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
1/2 cup melted butter (for later)
1 cup brown sugar
3 teaspoons cinnamon
1 cup black walnut

Steps:

Mix as for cake.
For filling: Mix together the ingredients.
Spread 1/2 batter in long flat pan.
Sprinkle 1/2 filling over this.
Pour remaining batter over, spread rest of filling on top.
Spoon 1/2 cup melted butter on top.
Bake 350°F for about 35 minutes.

Nutrition Facts : Calories 1194.6, Fat 66.4, SaturatedFat 22.6, Cholesterol 152.1, Sodium 555.5, Carbohydrate 139.1, Fiber 3.7, Sugar 86, Protein 16.2

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM

Coffee and Black Walnut Cake With Coffee-Mascarpone Cream image

Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong wink. Time does not include chilling.

Provided by Annacia

Categories Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 24

Ingredients

1 cup black walnut, toasted, chopped, divided (about 4 ounces, any kind of walnuts will do)
1 1/4 cups sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all-purpose flour
1/2 cup cocoa (Dutch process is best)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk (add more by teaspoons if needed)
4 1/2 teaspoons instant espresso powder
1/4 teaspoon cinnamon
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup about 3 ounces black walnut, toasted, chopped
1/4 teaspoon ground cinnamon
1 pinch salt

Steps:

For cake:.
Position rack in center of oven and preheat to 350°F.
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
Fold in remaining 1/2 cup walnuts.
Divide batter evenly between prepared pans.
Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
For coffee-mascarpone cream:.
Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
Place second layer, flat side down, on filling.
Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
Sprinkle over top of cake.
Cover with cake dome.
Chill at least 1 hour and up to 1 day.

Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4

BUTTERY BLACK WALNUT COFFEE CAKE

Buttery Black Walnut Coffee Cake image

Years ago, when I was in a home economics class, we made a small coffee cake. It was a wonderful recipe, the best I've ever had. Unfortunately over the years, I lost the recipe. This recipe is pretty close and has a rich, buttery taste with a wonderful cinnamon and black walnut filling and topping. If you can't find black walnuts where you live, you can use pecans instead. Enjoy!

Provided by Elaine Bovender @Elaine55

Categories Other Snacks

Number Of Ingredients 15

Ingredients

1/3 cup(s) butter, softened
3/4 cup(s) sugar
2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) all purpose flour
3 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) sour cream
TOPPING & FILLING
1/4 cup(s) brown sugar
1/4 cup(s) white sugar
1/2 cup(s) flour
1 teaspoon(s) cinnamon
1/4 cup(s) (1/2) stick butter cut into small cubes
1/2 cup(s) black walnuts

Steps:

Preheat oven to 350 degrees. Grease and flour an 8X8 square pan and set aside.
Cream butter, sugar, eggs and vanilla together until light and fluffy. In a small bowl, combine flour, baking powder and salt together, mixing well.
Add the flour alternately with the sour cream, beginning and ending with the flour mixture. Mix by hand until well combined after each addition. Place bowl back on the mixer and mix for about 10 to 20 seconds, just to make sure batter is mixed well.
Layer 1/2 of batter into prepared pan. Sprinkle with 1/2 of the topping mixture. Spread the other half over the topping mixture and sprinkle with remaining topping mixture. Bake for 30 to 35 minutes. Serve warm.
TOPPING: In a small bowl, combine all ingredients together until mixture is about the consistency of beach sand and holds together when squeezed, but crumbles easily.