How long can I store leftovers?

Store in an airtight container at room temperature for up to 3 days.

Can I make this ahead?

Yes, the cake can be made a day in advance without the glaze.

What can I substitute for nuts if I have an allergy?

Omit the nuts or use seeds like pumpkin or sunflower seeds for texture.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1 tablespoon of instant coffee in 1 cup of hot water.

Is there a gluten-free option for this recipe?

Substitute with a gluten-free all-purpose flour blend.

Ethiopian Bunna Coffee Cake with Cardamom Nuts

Name: Ethiopian Bunna Coffee Cake with Cardamom Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: All-purpose flour; Sugar; Baking powder; Baking soda; Salt; Unsalted butter, softened; Eggs; Brewed Ethiopian coffee, cooled; Vanilla extract; Walnuts, chopped; Almonds, chopped; Sugar; Ground cardamom; Butter; Powdered sugar; Brewed Ethiopian coffee; Vanilla extract

Flavorful Ethiopian coffee cake with a nutty twist

This rich, aromatic cake combines the deep flavors of Ethiopian coffee with the warmth of cardamom-spiced nuts, perfect for any occasion.

1 h 30 min
8
Intermediate

Ingredients

For the Cake

All-purpose flour

1 ½ cups

Sugar

1 cup

Baking powder

1 tsp

Baking soda

½ tsp

Salt

¼ tsp

Unsalted butter, softened

½ cup

Eggs

2 large

Brewed Ethiopian coffee, cooled

1 cup

Vanilla extract

1 tsp

For the Cardamom Nuts

Walnuts, chopped

½ cup

Almonds, chopped

½ cup

Sugar

1 tbsp

Ground cardamom

1 tsp

Butter

1 tbsp

For the Coffee Glaze

Powdered sugar

1 cup

Brewed Ethiopian coffee

2 tbsp

Vanilla extract

½ tsp

Preparation

Making the Cardamom Nuts

Melt butter

In a small pan, melt the butter over medium heat.

Coat nuts

Add the chopped walnuts and almonds, tossing to coat with the butter.

Toast with spices

Sprinkle with sugar and ground cardamom, stir well, and toast for 5-7 minutes until golden. Set aside to cool.

Preparing the Cake Batter

Preheat and grease

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine dry ingredients

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

Sift the flour for a lighter cake crumb.

Add wet ingredients

Add butter, eggs, Ethiopian coffee, and vanilla; beat until well combined.

Do not overbeat the cake batter to avoid a dense texture.

Cooking Process

Assemble the cake

Pour the batter into the prepared cake pan, then sprinkle the cardamom nuts on top.

Bake

Place the cake in the preheated oven and bake for 35-40 minutes.

Glaze the cake

Once cooled, whisk together powdered sugar, Ethiopian coffee, and vanilla. Drizzle over the cake.

Plating & Serving