Last week I took this HUGE Coffee Walnut Bundt Cake round to a close friend who had just given birth to the most beautiful little baby boy. He is a much longed for baby and I am so delighted that he is now here safe and sound.
Knowing that traditional Coffee & Walnut Cake is my friends favourite cake, I decided to experiment with those flavours & I came up with this twist on that British classic. It is a lovely moist cake, packed full of walnuts and with a good coffee flavour. I glazed it with a burnt butter frosting which gives it a nice sweetness but doesn’t overpower the coffee walnut flavour. My friend devoured a great big slice – I think she needed the sugar rush!
I was thinking that I may have been a bit late to the Bundt cake ‘craze’! They seem to have been everywhere over the past few years. However this is no craze 
– over 60 million Bundt tins have been sold by Nordic Ware in North America alone.
The Bundt cake was inspired by (in some part) a brioche like cake from Eastern Europe called a Gugelhupf which was baked in a toroidal pan. However, the Bundt cake tin that we see today was invented in the USA in the 1950’s by Nordic Ware company. They designed a cake tin for a group of Jewish women who wanted to cook a traditional Gugelhupf and they called this tin a bund pan. It is not known why the company later changed the name to Bundt but it has been suggested that it was to distance it from an American Nazi organisation, the German American Bund. It is, of course, just as likely that it was renamed a Bundt pan for patenting reasons.
The Bundt cake of today doesn’t conform to one flavour or recipe but rather to the shape of the pan that it is used to bake it in. The pans tends to be grooved with sloping sides and has a central tube in the middle. This shape of pan means you are left with a ring shaped cake, that is grooved and near impossible to frost neatly! Therefore most Bundt cakes are drizzled with glaze or are dusted with icing sugar.
I really hope that you try this Coffee Walnut Bundt Cake with Burnt Butter Glaze. It really is very good and well worth the calories! Enjoy
Recipe
Coffee & Walnut Bundt Cake
Ingredients
For the Coffee Walnut Cake
- 2 1/2 cups (250g) all purpose flour
- 6 tablespoons corn starch/cornflour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (100g) walnuts
- 5 medium eggs
- 1 cup (225g) melted butter
- 1 1/2 cups (300g) light brown sugar
- 1 cup (225g) yogurt (I used 10% fat Greek yogurt)
- 5 teaspoons coffee granules mixed into a tablespoon of hot water
For the Brown Butter Frosting
- 1/2 stick (55g) butter
- 1 1/2 cups (180g) icing sugar/powdered sugar - sifted
- 1 teaspoon vanilla paste
- 2 tablespoons milk
- 1/2 cup (50g) chopped walnuts
Instructions
For the Coffee Walnut Cake
- Preheat the oven to 180°C / 160°C fan / 350F / Gas 4
- Grease a 10 inch bundt pan using a light coating of either butter or oil and set aside.
- Place the walnuts into an electric processor and pulse until the nuts are very finely chopped. Set aside
- Break the eggs into a bowl and add the sugar. Whisk until they are well combined then whisk in the coffee granules paste, yogurt and melted butter.
- Mix the flour, cornflour, baking powder, baking soda, salt and walnuts together in a bowl and add to the wet ingredients. Fold in gently until well combined.
- Scrape the cake batter into the bundt pan and place on the middle shelf of your preheated oven for 45 - 50 minutes. Once the cake is done a skewer inserted into the cake should come out with moist crumbs but shouldn't be wet. Leave to cool in the tin for 10 - 15 minutes before turning out onto a wire rack to cool.
For the Brown Butter Frosting
- Melt the butter in a saucepan over a medium heat. Continue to heat whilst stirring until the butter turns a light amber color. Make sure that you do not burn the butter.
- Remove from the heat and whisk in the vanilla paste and powdered sugar until smooth. Add the milk bit by bit until you get the glaze consistency that you want. It needs to be able to drip down the cake but you don't want it too runny that it all runs off!
- Drizzle over the top of the cooled cake. Scatter with chopped up walnuts.
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