RECIPE: https://cakesbymk.com/recipe/moistco...
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If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!

INGREDIENTS:

Coffee Cake
2½ cups (320 g) flour regular all purpose (see note 1 if you want to use cake flour)
⅓ cup (40 g) cornflour also known as cornstarch
½ tsp baking soda
1 tsp baking powder
½ tsp salt omit if using salted butter
4 tbsp (15 g) instant coffee powder I use a fine powdered coffee
½ cup (113 g) unsalted butter room temperature
½ cup (105 g) unflavoured vegetable oil I use canola
1½ cups (300 g) soft brown sugar firmly packed (see note 6)
3 large eggs room temperature
1¼ tbsp vanilla essence/extract
1 tsp white vinegar
1½ cups (337 g) buttermilk room temperature, see note 5 if using a homemade buttermilk substitute

Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don't have a fan function).

Whipped White Chocolate & Coffee Ganache Frosting
1 cup (180 g) white/milk chocolate couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
3 cups (675 g) cream minimum fat percentage of 34%
1½ tbsp instant coffee powder I use a fine powdered coffee

Lightly Candied Walnuts
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts roughly chopped or halved



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