Coffee Walnut Spice Cake

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From La Varenne Pratique, published 1989. Beautiful cake! They suggest serving it with something like Chantilly Cream - I made a Vanilla Coffee Sauce which I will also post.

1 ¾ cup/225 g flour
1 tbsp baking powder
½ tsp ground allspice
½ tsp ground cinnamon
pinch ground nutmeg
pinch salt
½ cup/125 g unsalted butter
1 ¼ cups/250 g sugar
2 eggs
⅔ cup/150 ml strong coffee
1 ¾ cups/175 g walnuts, finely chopped 

I did add a bit of vanilla, though it didn't call for it.....


8 in/20 cm cake pan

  1. Grease the pan and line the base with paper. Grease the paper and coat it with flour. Heat the oven to 350°F/175°C. Sift the flour with the baking powder, allspice, cinnamon, nutmeg and salt.
  2. Cream the butter and sugar. Beat in the eggs one by one, beating thoroughly after each addition. Fold the flour mixture into the batter in three batches alternating with the coffee. Finally, fold in the walnuts. Pour the batter into the prepared pan.
  3. Bake the cake in the oven until lightly browned and a skewer inserted in the center comes out clean, 40-45 minutes. Transfer the cake to a rack to cool before serving.

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