Delicious Captain Tom Moore’s Coffee and Walnut Cake Recipe

Oh, let me tell you about a really special cake that always brings a smile—Captain Tom Moore’s Coffee and Walnut Cake. This cake is not just a dessert, it’s a heartfelt tribute to an incredible man who inspired us during some tough times. The moment you cut into its tender sponge, the aroma of coffee wafts through the air, and you just know it’s going to be good. I mean, really good! The walnuts add this wonderful crunch that just… well, it takes the cake to a whole new level, you know? Perfect for birthdays, or, honestly, any day you just want to feel a bit cozy and happy!

Why You’ll Crave It

• Rich coffee flavor that brings warmth to every bite, like a hug from an old friend.
• Crunchy walnuts provide that perfect texture contrast—just the right pop!
• This cake is super easy to make, so you can whip it up any time, even on a busy weeknight.
• It looks beautiful on a serving plate, so it’s definitely a showstopper for gatherings.
• Plus, it pairs so well with coffee or tea—everything feels special!

My family fights over the last slice every time—like, seriously, it gets intense!

What You’ll Need

• 100g unsalted butter: nice and soft, this adds richness to the cake.
• 100g light brown sugar: for a lovely caramel flavor, plus it makes the cake moist.
• 100g granulated sugar: balances out the sweetness perfectly.
• 2 large eggs: they help with binding and giving the cake that fluffy texture.
• 200g self-raising flour: gives our cake that lift it needs to rise just right.
• 3 tbsp instant coffee granules: dissolved in 2 tbsp hot water—this is where the magic happens!
• 100g walnuts: chopped, and a few kept aside for decoration, of course.

Easy How-To

Prepping the Cake

Okay, so let’s get this started! First, you wanna preheat your oven to about 180°C, or 350°F. Grab two 20cm round cake pans—make sure to grease them up and line the bottom with baking parchment. This is super important, trust me, you don’t want your cake to stick! Then, in a big mixing bowl, toss in that butter, both kinds of sugar, and your coffee mix. Whip it together until it’s light and fluffy, like, you want to see some air in there. An electric mixer on medium speed works wonders for this…

Next up, let’s add in those eggs, one at a time. Seriously, make sure each one’s mixed in well before adding the next—it helps everything combine better. And don’t forget the vanilla—just a splash, but oh it makes a difference! Now sift your flour in and gently fold it into the mix. You don’t want to overmix, just fold until you can’t see any flour streaks anymore. Finally, toss in the chopped walnuts and fold those in too, leaving some for decorating later!

Alright, divide that beautiful batter between the two pans—you want them even. Bake those lovelies for about 25 to 30 minutes until they’re golden and a skewer comes out clean. Once done, let them cool in the pans for about 10 minutes before flipping them onto a wire rack to cool completely.

Good to Know

• If you’re looking for a stronger coffee flavor, feel free to use fresh brewed coffee instead of instant!
• Store any leftovers in an airtight container; it lasts at room temp for about three days. If you pop it in the fridge, it’ll stay fresh even longer.

Serving Ideas

• Pair this cake with a hot cup of freshly brewed coffee or a nice pot of tea, it’s just lovely for an afternoon treat!

Top Tricks

• Toasting those walnuts in a dry pan a bit before adding them not only brings out the flavor but gives a wonderful crunch, too!

Frequently Asked Questions

Can I use different nuts instead of walnuts?

Absolutely! Pecan or almond could work fine, though the taste will shift a bit—but hey, experiment!

Is this cake suitable for a gluten-free diet?

You can totally make it gluten-free by swapping in a good gluten-free flour blend. Just check the measurements suggested on the package!

How should I store the cake?

Storing it in an airtight container will keep it fresh. If you leave it out at room temp, it’s good for a few days, but you can stick it in the fridge too!

What type of coffee should I use?

Use what you love! Strong brewed coffee definitely elevates the flavor, but instant coffee granules work just fine if that’s what you’ve got.

Conclusion

This Captain Tom Moore’s Coffee and Walnut Cake is just wonderful… rich, textured, and perfect for celebrating anything, really. With that lovely coffee sponge and those crunchy walnuts, it’s bound to win over hearts (and tastebuds!). Enjoy your baking adventure—you’ll be making memories with every slice!

More Recipes Suggestions and Combinations

Classic Chocolate Cake

A decadent chocolate cake that would pair excellently with coffee flavors—think of the dessert possibilities!

Carrot Cake with Cream Cheese Frosting

Moist and delightful, this cake adds variety to your dessert table and goes great with that coffee kick!

Banana Bread with Walnuts

A cozy addition for your coffee breaks, and with walnuts, it just echoes the flavors beautifully!

Espresso Brownies

Rich, fudgy treats that can definitely hold their own next to your coffee cake—perfect for that double coffee hit!

Coffee-Flavored Cupcakes

Light and fluffy little bites that play on those bold coffee notes, making them a great sidekick to the main cake!

Almond Biscotti

Perfect for dipping into your coffee—these crispy treats make the perfect ending to a lovely slice of cake.