Coffee, maple and walnut cake




For the cake:

  • 175g salted butter
  • 5 tbsp strong instant coffee
  • 150ml buttermilk
  • 150g soft brown sugar
  • 2 tbsp pure Canadian maple syrup
  • 3 large eggs
  • 200g self-raising flour
  • 50g cornflour
  • 1/2 tsp bicarbonate of soda
  • 50g chopped walnuts

For the icing:

  • 150g softened unsalted butter
  • 250g golden icing sugar
  • 4 tbsp instant coffee granules
  • 50g chopped walnuts


To make the cake:

  1. Pre heat oven to 180C/Gas mark 4 and Grease two round 8″ cake tins.
  2. Dissolve coffee in a jug in the amber, rich-tasting maple syrup. Stir in the buttermilk.
  3. Place the butter, brown sugar and 1 egg into a large mixing bowl and beat together until creamy. Slowly add the last 2 eggs and continue to beat together.
  4. In a separate bowl, sieve flour, cornflour and bicarbonate of soda together and gently sift into the egg mixture. Slowly add the coffee, maple syrup and buttermilk mix and fold together gently. Add and stir in the chopped walnuts.
  5. Pour the cake mix into a large loaf tin or one large spring form round cake tin approx. 8” in diameter and bake for 30-45 minutes or until springy to the touch.
  6. Remove from the oven and leave to cool on wire racks before icing.

To make the icing:

  1. Place butter, golden icing sugar and coffee into a bowl and beat together until creamy and smooth (and all coffee granules are dissolved).
  2. Spread thickly on top of the cake and sprinkle over the chopped walnuts to decorate.

This home-baked coffee, maple and walnut cake is the perfect afternoon treat served with a cup of English breakfast tea. The maple syrup adds a caramel flavour – perfectly complimenting the punchy coffee notes and walnuts.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by David Colcombe

Chef director

Cakes Recipes

More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

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