Coffee Walnut Tray Bake Cake – An English Summer Village Fête Best Seller, as it always sells out when I’ve made it for village fêtes and galas
Perfect for an English Summer Village Fête
I really should have called this recipe for Coffee Walnut Tray Bake Cake, the English Village Fête Best Seller, as it always sells out when I’ve made it for village fêtes and galas.
I made a double amount of this tray bake last weekend, for our National Garden Scheme Open Garden in the village, and, it went in a trice, along with the sausage rolls I made too.
This recipe for Coffee Walnut Tray Bake Cake makes a beautifully moist cake, even with just a topping of the coffee buttercream and no filling. Studded with walnut pieces and topped with a walnut half, it’s delectable.
I have a recipe for a Coffee walnut Cake in Lavender & Lovage already, but it’s a more traditional cake, as in a round cake with a filling and topping, and not a tray bake type of cake.
I have suggested that this tray bake makes 8 squares, however, they are rather large pieces and you may want to divide it into 10 or even 12 slices. The large squares certainly sell at the village fêtes though!
This Coffee Walnut Tray Bake Cake is an easy “all-in-one” recipe, and I usually bake it in those tinfoil trays you can get, so my baking trays aren’t lost or misplaced at the cake stall.
A good tip is to use good quality coffee – I used a lovely (and strong) whole bean instant coffee last time I made this.
This cake is a good keeper, and the cake itself can be frozen without the buttercream icing for future enjoyment – just defrost it overnight and ice and decorate it the next day.
I hope you enjoy this recipe if you make it, and if it’s for your local WI, club, group or any other money raising ventures, that you make a lot of money for yoru charitable funds. Enjoy! Karen
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Coffee Walnut Tray Bake Cake Recipe
Coffee Walnut Tray Bake Cake
Yield:
8 squares
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
I really should have called this recipe for Coffee Walnut Tray Bake Cake, the English Village Fête Best Seller, as it always sells out when I’ve made it for village fêtes and galas
I made a double amount of this tray bake last weekend, for our National Garden Scheme Open Garden in the village, and, it went in a trice, along with the sausage rolls I made too.
This recipe for Coffee Walnut Tray Bake Cake makes a beautifully moist cake, even with just a topping of the coffee buttercream and no filling. Studded with walnut pieces and topped with a walnut half, it’s delectable.
I have a recipe for a Coffee walnut Cake in Lavender & Lovage already, but it’s a more traditional cake, as in a round cake with a filling and topping, and not a tray bake type of cake.
I have suggested that this tray bake makes 8 squares, however, they are rather large pieces and you may want to divide it into 10 or even 12 slices. The large squares certainly sell at the village fêtes though!
This Coffee Walnut Tray Bake Cake is an easy “all-in-one” recipe, and I usually bake it in those tinfoil trays you can get, so my baking trays aren’t lost or misplaced at the cake stall.
A good tip is to use good quality coffee – I used a lovely (and strong) whole bean instant coffee last time I made this.
This cake is a good keeper, and the cake itself can be frozen without the buttercream icing for future enjoyment – just defrost it overnight and ice and decorate it the next day.
I hope you enjoy this recipe if you make it, and if it’s for your local WI, club, group or any other money raising ventures, that you make a lot of money for yoru charitable funds. Enjoy! Karen
Ingredients
- Tray Bake:
- 225g unsalted, softened butter
- 225g caster sugar
- 4 large free-range eggs, beaten
- 2 tablespoons instant coffee mixed with 1 tablespoon boiling water
- 225g self-raising flour
- 75g chopped walnuts
- Buttercream Icing:
- 225g softened butter
- 350g icing sugar
- 4 tablespoons instant coffee mixed with 2 tablespoons boiling water
- 8 to 12 walnut halves, as required
Instructions
1. Pre-heat oven to 180C/350F/Gas mark 4. Grease and/or line a rectangular baking tray or a tinfoil tray – I used a 12″ x 6″ (30cm x 15cm) tray, but any similar tray size would work.
2. Place all the cake ingredients into a large mixing bowl, except the chopped walnuts, and cream together until light and fluffy – I use a hand-held whisk for this.
3. Add the chopped walnuts, and gently fold them into the cake batter.
4. Spoon the cake mixture into the prepared tin/tray and bake for 25 to 30 minutes, until the top springs back when pressed lightly, and the cake is light brown.
5. Remove from the oven and allow to cool slightly, before easing out the whole cake ON the baking paper and allowing it to cool completely on a large wire rack.
6. Meanwhile make the buttercream icing; beat all the ingredients together until it is blended, and you have a soft buttercream consistency.
7. Spread the coffee buttercream over the whole cake, and then cut into 8 to 12 squares. Decorate each square with a walnut half.
8. For transportation, ease the cake squares back into the baking or tinfoil tray. Or, store the tray bake in an airtight tin or container.
Notes
I like to store the cake in the baking tray on the baking paper, and cover it with tinfoil or clingfilm. I store it in a cool place, but you can of course store cake in a cake tin, in one layer.
The cake itself can be frozen without the buttercream icing for future enjoyment – just defrost it overnight and ice and decorate it the next day.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 611Total Fat 38gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 15gCholesterol 144mgSodium 490mgCarbohydrates 65gFiber 1gSugar 49gProtein 6g
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