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Coffee Apple Walnut Cake

An unusual combo which makes a stunning cake!

1⁄2 cup (125 ml or 125 g) butter, slightly softened

1 cup (250 ml) sugar
2 large eggs
11⁄2 cups (375 ml) cake flour or gluten‐free baking mix
1 tsp (5 ml) baking powder
150 ml full cream natural yoghurt or sour cream
1 cup (250 ml) grated apple (2 small )
1⁄2 cup (125 ml) strong black coffee, cooled
1 tsp (5 ml) vanilla essence
1⁄2 cup (125 ml) chopped walnuts
icing sugar to dust

To serve
whipped cream (optional)

  1. Preheat the oven to 180ºC and line the base of a 20 cm square or round cake tin with baking paper. Grease the sides with butter.
  2. Beat together the butter and sugar until creamy and beat in the eggs one at a time.
  3. Add the dry ingredients and yoghurt or sour cream and beat again.
  4. Add the apples, coffee, vanilla and nuts and mix until combined.
  5. Turn the mixture into the prepared tin and bake 35 to 40 minutes or until a cake tester inserted in the centre comes out clean.
  6. Cool in the tin for 5 minutes, lift out and dust generously with icing sugar.
  7. Cut into squares or wedges to serve, as is or with whipped cream.

Recipe by Carolié de Koster.