Published On: Thu, Jan 30th, 2020

Coffee, maple and walnut cake

Coffee, maple and walnut cake recipe from Maple from Canada

A tasty coffee, maple and walnut cake that would go down well with a cup of tea (or coffee)!

Coffee, maple and walnut cake

Coffee, maple and walnut cake

Servings 8
Author Maple from Canada


For the cake

  • 175 g salted butter
  • 5 tbsp strong instant coffee
  • 150 ml buttermilk
  • 150 g soft brown sugar
  • 2 tbsp of pure amber, rich-tasting maple syrup
  • 3 large free-range eggs
  • 200 g self-raising flour
  • 50 g cornflour
  • 1/2 tsp bicarbonate of soda
  • 50 g chopped walnuts

For the icing

  • 150 g softened butter
  • 250 g golden icing sugar
  • 4 tbsp instant coffee grounds
  • 50 g chopped walnuts


  1. Preheat the oven to 180oC/Gas Mark 4. Grease the cake tins. Dissolve the coffee in a jug in the maple syrup. Stir in the buttermilk.

  2. Place the butter, brown sugar and 1 egg into a large mixing bowl and beat together until creamy. Slowly add the last 2 eggs and continue to beat together.

  3. In a separate bowl, sieve the flour, cornflour and bicarbonate of soda together and gently sift into the egg mixture. Slowly add the coffee, maple syrup and buttermilk. Mix and fold together gently. Add and stir in the chopped walnuts.

  4. Pour the cake mix into a large loaf tin or one large springform round cake tin approx. 20cm (8in) in diameter. Bake for 30-45 minutes or until springy to the touch. Remove from the oven and leave to cool on wire racks before icing

For the icing

  1. Place the butter, golden icing sugar and coffee into a bowl. Beat together until creamy and smooth (and all coffee granules are dissolved). Spread thickly on top of the cake and sprinkle over chopped walnuts.

As featured in January 2020 issue of Baking Heaven Magazine

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