Picnic Coffee Cake Recipe

Name: Picnic Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. walnuts; 2 (1 oz.) sq. unsweetened chocolate; 1 tsp. instant coffee; 1 c. boiling water; 1/2 c. soft butter; 1 1/3 c. brown sugar; 2 tsp. vanilla; 2 eggs; 2 c. sifted flour; 1 1/4 tsp. salt; 1 tsp. soda; 1 tsp. cinnamon; 1/2 c. dairy sour cream

Servings: persons

1/2 c. walnuts
2 (1 oz.) sq. unsweetened chocolate
1 tsp. instant coffee
1 c. boiling water
1/2 c. soft butter
1 1/3 c. brown sugar
2 tsp. vanilla
2 eggs
2 c. sifted flour
1 1/4 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 c. dairy sour cream

1
Chop chocolate.
2
Place in bowl with coffee.
3
Add boiling water.
4
Let stand until melted.
5
Stir to blend.
6
Beat butter with half of the brown sugar until light.
7
Beat in remaining brown sugar and vanilla until fluffy.
8
Add well beaten eggs, blending well.
9
Stir in walnuts and chocolate paste.
10
Add flour, salt, soda and cinnamon.
11
Add to chocolate paste alternately with sour cream; stir until batter is blended.
12
Turn into greased and floured angel food pan.
13
Bake in slow oven at 325u00b0 for 50 minutes or until cake tests done.
14
Sift powdered sugar on top before cutting.

2095

kcal

Calories

131

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. walnuts, 2 (1 oz.) sq. unsweetened chocolate, 1 tsp. instant coffee, 1 c. boiling water, and more.

Yes, Picnic Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Picnic Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions