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Coffee and walnut streusel syrup cakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in a delicious nutty coffee cake for a delightful afternoon treat.
Ingredients:
  • Melted butter, to grease
  • 100g walnut halves, coarsely chopped
  • 200g (1 cup, firmly packed) brown sugar
  • 3 tsp coffee
  • 20.00 gm boiling water
  • 180g butter, at room temperature
  • 300g (2 cups) self-raising flour
  • 185ml (3/4 cup) milk
  • Double cream or ice-cream, to serve
  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) water
  • 20.00 ml coffee
Instructions:
  • Preheat your oven to 180°C. Grease eight 185ml (3/4-cup) Texas muffin pans with melted butter. Mix walnuts and 1/4 cup brown sugar in a medium bowl.
  • Mix the coffee and boiling water in a small heatproof jug until fully dissolved. Use an electric beater to cream the butter and remaining sugar in a bowl until pale and creamy. Add eggs one at a time, beating well after each addition, then mix in the coffee mixture.
  • Gently combine the flour and milk into the butter mixture using a large metal spoon. Transfer the mixture to prepared pans, top with walnut mixture, and press lightly. Bake for 20-25 minutes until a skewer comes out clean. Let it cool in the pan for 10 minutes.
  • For the coffee syrup, gently heat sugar, water, and coffee in a saucepan until the sugar dissolves. Increase heat, simmer gently, then reduce heat and simmer until slightly thickened, about 9-10 minutes.
  • Serve the cakes on plates, then generously layer with cream or ice-cream, and finish by elegantly drizzling syrup on top.

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