Snack Time! Enjoy a Mid-Morning Slice of Walnut Espresso Coffee Cake

Cinnamon, Coffee, & Walnuts Are The Perfect Combo in This Sweet Coffee Cake

Although traditional coffee cakes are usually something you enjoy on the side of coffee, rather than cakes flavored with it, this cake is the best of both worlds. Instant espresso powder, layered into both the batter and the streusel topping, adds delicious coffee flavor to this simple cake. Other flavors of warm cinnamon and vanilla, plus crunchy walnuts throughout, come together to make this the perfect companion to your favorite mid-morning beverage.

It Takes Two (Bowls)

At Civilized Coffee, we’re all for simple recipes that are easy to make at home. This coffee walnut cake is no exception. Using just two bowls, one for batter and one for streusel, this recipe has minimal mess. Plus, all of the ingredients are ones that you probably already have in your pantry. It took us just 15 to pull the ingredients together - 35 more to bake and cool means you’ll have a cake in less than an hour.

Instant Coffee or Espresso Powder?

Good news – you can use either instant coffee or instant espresso for this recipe! Because espresso powder is more concentrated, you’ll only need one tablespoon, while you’ll need two if you opt for instant coffee granules. While many instant coffees use robusta beans, which can have a more bitter flavor, both our instant coffee and espresso powder use 100% Colombian Arabica beans. No matter which option use choose to bake with, you’ll get plenty of rich flavor without the bitterness. (P.S. We also love espresso powder as a way to give brownies a major flavor boost!)

Ingredients

• Cooking spray

• 2 tsp all-purpose flour

• 1/4 cup packed brown sugar

• 3 tbsp finely chopped walnuts

• 1 tsp ground cinnamon

• 1 tbsp instant espresso or 2 tbsp instant coffee, divided

• 5 tbsp butter

• 1 cup granulated sugar

• 2 large eggs

• 2/3 cup plain fat-free yogurt

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/3 cups all-purpose flour

Directions

1. Preheat oven to 350°.

2. Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.

3. Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso granules in a small bowl. Set aside.

4. Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts.

5. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).

6. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.

7. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

Recipe adapted from MyRecipes