WHAT IS DUTCH COFFEE RECIPES

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COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES



Coffee and Walnut Cake Recipe | Sainsbury's Recipes image

The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.

Provided by Sainsbury's

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 10

unsalted butter, plus extra for greasing
instant coffee
golden caster sugar
free-range eggs
self-raising flour
baking powder
walnut halves, roughly chopped
instant coffee
unsalted butter
icing sugar, sifted

Steps:

  • Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

    Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

    Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

    Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

Nutrition Facts : Calories 786 calories, FatContent 47.7 grams, SaturatedFatContent 23.0 grams, SugarContent 61.5 grams, SodiumContent 500.0 milligrams salt, CarbohydrateContent 79.0 grams, FiberContent 1.6 grams, ProteinContent 9.3 grams

APPLE-HONEY DUTCH BABY RECIPE: HOW TO MAKE IT - TASTE …



Apple-Honey Dutch Baby Recipe: How to Make It - Taste … image

I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

3 large eggs, room temperature
3/4 cup 2% milk
3/4 cup all-purpose flour
1 tablespoon sugar
2 tablespoons butter
TOPPING:
1 tablespoon butter
2 large apples, sliced
1/2 cup honey
2 to 3 teaspoons lemon juice
1/2 teaspoon ground cardamom
1 teaspoon cornstarch
2 teaspoons cold water

Steps:

  • Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.

Nutrition Facts : Calories 429 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 72g carbohydrate (50g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

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COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES
The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
  • Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

    Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

    Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

    Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

See details


APPLE-HONEY DUTCH BABY RECIPE: HOW TO MAKE IT - TASTE …
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Calories 429 calories per serving
  • Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
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