Coffee Walnut Cake Recipe

5 1 1
Coffee Walnut Cake Recipe
Coffee Walnut Cake Recipe photo by Taste of Home
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Coffee Walnut Cake Recipe

Read Reviews
5 1 1
Publisher Photo
I love to enter my recipes at potato contests in our area. This moist, coffee-flavored cake calls for only one potato, but it still won first place! —Carolyn Kelley, Caribou, Maine
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 medium potato, peeled and cubed
  • 1 tablespoon instant coffee granules
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Directions

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside.
In a large bowl, cream butter and brown sugar. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts. Yield: 12 servings.
Originally published as Coffee Walnut Cake in Country February/March 2009, p51

Nutritional Facts

1 piece: 433 calories, 14g fat (6g saturated fat), 60mg cholesterol, 358mg sodium, 75g carbohydrate (55g sugars, 1g fiber), 5g protein.

  • 1 medium potato, peeled and cubed
  • 1 tablespoon instant coffee granules
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside.
  2. In a large bowl, cream butter and brown sugar. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee.
  3. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  4. In a bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts. Yield: 12 servings.
Originally published as Coffee Walnut Cake in Country February/March 2009, p51

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MY REVIEW
tkarinas User ID: 4389335 146714
Reviewed Mar. 4, 2010

"This coffee walnut cake is very good and so easy to make. It's one my family and I just plain love and one we'll be making many more times. It's a keeper, for sure, and one we'll be putting in my recipe box."

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