Coffee Cake with Walnuts

Ingredients

• 220 g butter
• 100 g raw cane sugar
• 5 eggs
• a pinch of salt
• 100 g whole wheat flour
• 100 g Type 1050 wheat flour
• 200 g ground walnuts
• 1 tsp Baking powder
• 1 tbsp cocoa powder
• a pinch ground cinnamon
• a pinch ground cloves
• 130 ml coffee (cooled)
• 60 ml milk (3.5% fat)
• 100 g powdered sugar from raw cane sugar
• 50 g chopped walnuts

Instructions

1. 1.

   Cream butter with raw cane sugar and gradually fold in eggs with a pinch of salt over about 5 minutes. Mix the flours, ground walnuts, baking powder, cocoa, cinnamon, and cloves together. Combine 100 ml coffee with milk and alternately stir into the butter mixture until the dough is heavy and falls off a spoon.

2. 2.

   Pour the batter into a loaf pan lined with parchment paper, spread evenly, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50–60 minutes, checking with a skewer.

3. 3.

   Remove the finished cake from the oven, let it rest for about 15 minutes, carefully lift it out of the pan and cool on a wire rack.

4. 4.

   For decoration, whisk the remaining coffee with powdered sugar into a thick glaze.

5. 5.

   Drizzle the glaze over the cake and sprinkle with chopped walnuts. Let it dry slightly before serving.