Coffee and walnut streusel syrup cakes
Indulge in these delectable Coffee and Walnut Streusel Syrup Cakes! Perfectly balanced with rich espresso, crunchy walnuts, and a sweet streusel topping, these moist and flavorful cakes are easy to make and irresistible. Whether for a cozy afternoon treat or an elegant dessert, this recipe promises a heavenly taste experience!
- 07 Jul 2024
- Cook time 25 min
- Prep time 20 min
- 12 Servings
- 9 Ingredients
Coffee and walnut streusel syrup cakes are a delightful dessert that perfectly combines the rich, bold flavors of espresso coffee and the nutty taste of walnuts. These cakes are not only delicious but also feature a sweet syrup that ensures every bite is moist and flavorful. The perfect treat for coffee lovers and ideal for special occasions or as an indulgent snack.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease a mini loaf pan.
In a small pan over medium heat, melt 2 tablespoons of the butter. Add the walnuts and cook, stirring frequently, until the walnuts are toasted (about 3-5 minutes). Remove from heat and set aside to cool.
In another small saucepan, combine the brown sugar, espresso coffee, and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Let it simmer for about 3 minutes until it thickens slightly. Remove from heat and let it cool while you prepare the batter.
In a large mixing bowl, beat the remaining butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the self-raising flour.
Gradually add the flour to the egg mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
Divide half of the batter evenly among the prepared muffin tin or loaf pan wells. Sprinkle a teaspoon of the toasted walnuts over the batter in each well. Top with the remaining batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool for about 5 minutes. While the cakes are still warm, poke several holes in each with a skewer or fork. Spoon the syrup over the top, letting it soak into the cakes.
Allow the cakes to cool completely in the pan on a wire rack. Once cooled, remove the cakes from the pan and enjoy!
Tips:
- Make sure to preheat your oven to 350°F (175°C) before you start mixing the ingredients.
- Toast the walnuts lightly in a dry pan before chopping to enhance their flavor.
- Use freshly brewed espresso coffee for the best taste.
- Do not overmix the batter to keep the cakes light and fluffy.
- Place the cakes in the center of the oven for even baking.
- Test for doneness by inserting a toothpick in the center of a cake; it should come out clean.
Once your Coffee and Walnut Streusel Syrup Cakes are out of the oven, allow them to cool slightly before drizzling the syrup. These cakes are best enjoyed warm but can be stored in an airtight container for a few days. Whether you're serving them at a gathering or enjoying a quiet moment with a cup of coffee, these cakes are sure to impress with their rich, complex flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 1.39g | 4% |
| Sugar 33g | 32% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 22% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 40mg | 7% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 0.13mg | 0% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 1.23ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 0.86mg | 8% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 140mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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