Why Make This Recipe
Coffee and Walnut Loaf Cake is a delicious treat that brings together the rich flavors of coffee and the delightful crunch of walnuts. This cake is perfect for any occasion, whether it’s a casual afternoon snack or a special gathering. The combination of moist cake and creamy buttercream frosting makes it irresistible. If you love coffee and nuts, this cake will surely become a favorite!
How to Make Coffee and Walnut Loaf Cake
Ingredients
- 2 tbsp Instant coffee
- 1 tbsp Boiling water
- 60 g Walnut halves (½ Cup)
- 225 g Unsalted butter (at room temperature) (1 Cup)
- 220 g Soft brown sugar (1 Cup packed)
- 250 g Self-raising flour (1 Cup and 7 tablespoons) or use plain/all-purpose flour and 1.5 teaspoons of baking powder
- ¼ tsp Fine salt
- 1 tsp Ground cinnamon
- 4 Large eggs (at room temperature) (US extra large)
- 1 tbsp Vanilla extract
- 1 tbsp Instant coffee powder
- 1 tbsp Boiling water
- 150 g Unsalted butter (at room temperature) (⅖ Cup)
- 250 g Icing sugar (confectioners’ sugar) (2 Cups)
- 25 g Walnut halves (chopped into small pieces) (¼ Cup)
- 10 Walnut halves
Directions
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Making the Cake: Preheat your oven to 180°C (350°F). In a small bowl, dissolve 2 tablespoons of instant coffee in 1 tablespoon of boiling water. Let it cool.
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In a large mixing bowl, cream together 225 g of unsalted butter and 220 g of soft brown sugar until fluffy. Add in the cooled coffee mixture.
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Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.
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Combine 250 g of self-raising flour, ¼ teaspoon of fine salt, 1 teaspoon of ground cinnamon, and 60 g of walnut halves. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
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Pour the batter into a greased loaf pan and bake for about 50-60 minutes or until a toothpick comes out clean. Allow it to cool.
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Making the Frosting: In another bowl, dissolve 1 tablespoon of instant coffee powder in 1 tablespoon of boiling water. Let it cool.
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Beat 150 g of unsalted butter until creamy, then slowly add 250 g of icing sugar until well mixed. Finally, add in the cooled coffee mixture and mix until smooth.
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Once the cake is completely cool, spread the coffee buttercream frosting on top. Decorate with 10 walnut halves on top.
How to Serve Coffee and Walnut Loaf Cake
This loaf cake is best served with a cup of tea or coffee. You can slice it into thick pieces for a delightful treat at any time of the day. It can be enjoyed plain or with a dollop of whipped cream for extra indulgence.
How to Store Coffee and Walnut Loaf Cake
To keep your Coffee and Walnut Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will last for up to three months in the freezer.
Tips to Make Coffee and Walnut Loaf Cake
- Make sure all ingredients are at room temperature for better mixing.
- Do not overmix the batter; mix until just combined to keep the cake light and airy.
- If you want a stronger coffee flavor, feel free to add a bit more instant coffee to the mixture.
Variation
You can add chocolate chips or cinnamon for extra flavor. If you prefer a nut-free version, simply leave out the walnuts, and it will still taste delicious!
FAQs
1. Can I use decaf coffee in this recipe?
Yes, you can use decaf coffee if you prefer a milder flavor or are sensitive to caffeine.
2. How can I make this cake gluten-free?
You can use a gluten-free flour blend in place of self-raising flour. Just be sure to add a gluten-free baking powder as needed.
3. Can I bake this cake in a different pan?
Yes, you can use a round cake pan or mini loaf pans. Just adjust the baking time as needed, usually shorter for smaller pans.
