Good afternoon! Thank you for the interesting and informative video! It's always interesting to watch the plot when it's so well shot. Have a nice day! 😊 👍 🌹 🌹 🌹 🌹 🌹
really glad you wrote brash cause that what i wanted was the British walnut version , thank you. Please always hash tag all you rrecipes with :british" glad i found you thank you from dubai
Coffee and walnut cake was one of the 1st things I learned to bake as an adult. I'm not sure middle school cooking lessons count, right 😉? It's always been a firm favourite with all of my family, even the none coffee drinkers love this one. There's something magical about how the rich buttery walnuts temper the bitterness of the coffee - nothing short of alchemy. In all my years of making it, I've never made buttercream topping though - I think that's because I grew up in a household with 2 diabetic parents. I usually go with whipped cream topping, which is probably equally fattening, but easier on the blood sugar. I might just give the buttercream a try next time though, yours looked so tempting. Thanks for posting this. I think I know what my next weekend bake will be 🙂
Thanks for watching and commenting. I agree the walnuts and coffee are a magical combination! Do let me know what you think of the buttercream version when you try it😊
Thanks for watching, and taking the time out to comment. I’ve just enjoyed watching your coffee cake recipe - the American version looks great! Definitely stay connected:)
I live in the States, so cups are a standard measurement here. There are many sites that provide conversion tables. This is one I use quite often. You may find it helpful too: www.thecalculatorsite.com/cooking/cooking-calculator.php
I tried to make this cake three times (trying to get it right for a friend’s birthday) but each time it didn’t rise. My baking powder is fresh. Not sure what’s happening, I followed the recipe well. The taste is good though just not the look/density
Hi Maria, If you've double-checked all the main steps in your process such as ensuring the butter and sugar are creamed until fluffy, you are using room temperature ingredients, and you are not overmixing and your cake still isn't rising as expected, then consider adding a pinch of baking soda (bicarbonate of soda) along with the coffee. I suggest this as baking soda reacts with the acidity of the coffee and produces carbon dioxide gas, and that helps the cake rise. This slight adjustment might be what you need to achieve the lightness and lift you're looking for in your cake. Hope it helps, let me know!😊
I used two 8 inch round baking pans for this recipe, and although the batter looks shallow initially, the cakes do rise when baked. So any pans any larger than this would be too big. I will add that into the description for clarity. Thanks for your feedback😊
Fantastic. Would be nice to have measurements in Metric rather than Imperial though (especially as it's a British recipe). Can't wait to make this!
awesome👌looks yummyyy❤nice presentation 🌹🙏 wlcm
SIMPLE N EASY TO FOLLOW RECIPE❤❤❤ WALNUTS AN TASTY INGREDIENT TO JAZZ UP THE COFFEE CAKE❤❤❤❤❤ THANK U FOR SHARING THE RECIPE❤
Enjoy, and thank you for watching😊
Good afternoon! Thank you for the interesting and informative video!
It's always interesting to watch the plot when it's so well shot.
Have a nice day! 😊 👍 🌹 🌹 🌹 🌹 🌹
Thanks for watching and subscribing. Sending you best wishes from California😊
Oh wow caffe👌with cake👌 mouth watering☕👌
Thank you for your support!
really glad you wrote brash cause that what i wanted was the British walnut version , thank you. Please always hash tag all you rrecipes with :british" glad i found you thank you from dubai
I'm so glad you found the recipe you were looking for. Thanks for watching😊
Coffee and walnut cake was one of the 1st things I learned to bake as an adult. I'm not sure middle school cooking lessons count, right 😉?
It's always been a firm favourite with all of my family, even the none coffee drinkers love this one. There's something magical about how the rich buttery walnuts temper the bitterness of the coffee - nothing short of alchemy.
In all my years of making it, I've never made buttercream topping though - I think that's because I grew up in a household with 2 diabetic parents. I usually go with whipped cream topping, which is probably equally fattening, but easier on the blood sugar. I might just give the buttercream a try next time though, yours looked so tempting.
Thanks for posting this. I think I know what my next weekend bake will be 🙂
Thanks for watching and commenting. I agree the walnuts and coffee are a magical combination! Do let me know what you think of the buttercream version when you try it😊
Wow! New sub here! I recently made Coffee Cake on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thanks for watching, and taking the time out to comment. I’ve just enjoyed watching your coffee cake recipe - the American version looks great! Definitely stay connected:)
As you say this is a British recipe why are ingredients not in grams?
I live in the States, so cups are a standard measurement here. There are many sites that provide conversion tables. This is one I use quite often. You may find it helpful too:
www.thecalculatorsite.com/cooking/cooking-calculator.php
I tried to make this cake three times (trying to get it right for a friend’s birthday) but each time it didn’t rise. My baking powder is fresh. Not sure what’s happening, I followed the recipe well. The taste is good though just not the look/density
Hi Maria, If you've double-checked all the main steps in your process such as ensuring the butter and sugar are creamed until fluffy, you are using room temperature ingredients, and you are not overmixing and your cake still isn't rising as expected, then consider adding a pinch of baking soda (bicarbonate of soda) along with the coffee. I suggest this as baking soda reacts with the acidity of the coffee and produces carbon dioxide gas, and that helps the cake rise. This slight adjustment might be what you need to achieve the lightness and lift you're looking for in your cake. Hope it helps, let me know!😊
I made this and my batter was enough for one pan only. I don't know what I did wrong 😞
I used two 8 inch round baking pans for this recipe, and although the batter looks shallow initially, the cakes do rise when baked. So any pans any larger than this would be too big. I will add that into the description for clarity. Thanks for your feedback😊
Do have to put in nuts.
It will alter the texture but you can certainly remove the nuts, and enjoy it as a coffee cake😊