Coffee and Walnut Cake Traybake - So Yummy Recipes (2024)

FAQs

Can you freeze coffee and walnut traybake? ›

Keep in an airtight container for up to 5 days, or freeze for up to 1 month. Heat the oven to 180°C, fan 160°C, gas 4.

The iced cake will keep for 2-3 days in an airtight container in a cool place. FREEZE: The un-iced cake layers can be frozen on the day of baking, each wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months. Defrost for 3-4 hours on a wire rack at room temperature.

A: Coffee walnut cake originated in Britain. It was introduced as part of an ad campaign from flour brand McDougalls. It's now popular around the world!

Coffee cake and regular cake are made with the same ingredients like flour, sugar, eggs, and butter and a leavening agent like baking powder. The difference is that instead of frosting on top, coffee cakes have crumble or streusel. Just like a cake, it can also have glaze or icing.

The texture improves and moisture remains. It also freezes well! To freeze the cake, let it cool completely, then wrap it in a layer of plastic followed by foil. The double layer helps prevent it from drying out in the freezer.

When you freeze the coffee you use every day, the fluctuating temperatures create moisture in the packet, which can leave your morning cup tasting like cardboard. "The cell structure changes, which causes a loss of the oils that give coffee its aroma and flavor," says McMartin.

If you are serving this to children who enjoy coffee flavour but don't want the caffeine hit then just replace the coffee with decaffeinated. Preheat the oven to 180C. Butter 2 x 8″ cake tins (or 3 tins if you're making a 3 layer cake) and line the bases with baking paper.

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

What is the coffee cake capital of the world? ›

Cincinnati, Ohio, has been called the 'coffeecake capital of the world' by multiple food writers.

It was not until after the Civil War, when the impact of German coffee traditions grew more pronounced, that the term 'coffee cake' became commonplace in America. Americans initially used it to indicate a chemically leavened cake incorporating brewed coffee into the batter.

Stir vanilla or almond extract into a coffee-scented batter or mix ground spices in with the dry ingredients. Or simmer equal amounts of brewed coffee and sugar together to make a coffee syrup. You can also infuse hot coffee with spices or dissolve instant in vanilla rather than water for an extra flavour hit.

It wasn't until 1763 before coffee cake was first mentioned, though technically even then by another name, the German “gugelhupf”.

The first coffee cake likely originated in Germany, specifically in Dresden. However, the Danish came up with the earliest version of eating a type of sweet bread while drinking coffee, so coffee cakes really evolved from many different cultural traditions. We do know that coffee was introduced to Europe in the 1600s.

If you want to freeze a whole loaf (or half) wrap it in foil and then a plastic bag and freeze it as soon as you can for best results. When you need it, pop it in the oven at 180° in the foil (straight from the freezer) for about 25 minutes for a whole loaf or about 15 minutes for a half loaf.

It's best to double wrap using clingfilm (use eco clingfilm if you have it) and then foil. You don't want any odours or tastes from anything else in your freezer to seep into your cake. With cake layers, for the best results make sure you wrap and freeze them separately.

General baking/safety

Our bakeware is suitable for use in the refrigerator and freezer. It is important to always ensure that the chilled/frozen bakeware is placed into a cold oven allowing the bakeware and oven to heat together. Food should be thoroughly heated before serving.

Brewed coffee can be kept in the fridge for three to four days in a sealed, airtight container, but for longer storage, freezing is the best option.