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Coffee and Walnut Loaf Cake Recipe

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4.2 from 2 reviews

A deliciously moist Coffee and Walnut Loaf cake, featuring rich coffee-infused sponge with crunchy walnuts and topped with a smooth coffee buttercream icing and walnut garnish. Perfect for coffee lovers seeking a satisfying treat.

Ingredients

Cake

  • 200 g Light Brown Sugar
  • 200 g Butter
  • 200 g Self-Raising Flour
  • 60 g Chopped Walnuts
  • 2 Eggs
  • 1 tbsp Instant Coffee (dissolved in water) or 1 tbsp Coffee Essence
  • 1 tsp Vanilla Extract

Buttercream Icing

  • 180 g Icing Sugar
  • 90 g Butter
  • 1 tbsp Instant Coffee (dissolved in water) or 1 tbsp Coffee Essence
  • 1 tbsp Milk (optional)
  • Chopped Walnuts (handful, to decorate)

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (160°C fan, gas mark 4, 350°F) and line a 2lb loaf tin with parchment paper to ensure easy removal of the cake after baking.
  2. Cream butter and sugar: Place 200 g butter and 200 g light brown sugar into a large mixing bowl. Beat them together until the mixture becomes light and fluffy, which creates air needed for a tender cake texture.
  3. Add eggs and flavorings: Add the 2 eggs, 1 tsp vanilla extract, and 1 tablespoon of instant coffee dissolved in water (or coffee essence) to the bowl. Mix thoroughly until everything is evenly combined.
  4. Incorporate flour and walnuts: Sift in 200 g self-raising flour and fold in 60 g chopped walnuts. Mix gently until a smooth cake batter forms without overmixing to keep the cake light.
  5. Bake the cake: Pour the batter into the prepared loaf tin and bake in the preheated oven for approximately 45 minutes. Check for doneness by inserting a skewer into the center; it should come out clean when the cake is fully baked.
  6. Prepare the buttercream icing: While the cake is cooling, whisk 90 g butter and 180 g icing sugar in a separate bowl until light and fluffy. Add 1 tablespoon of milk (optional) and 1 tablespoon of instant coffee dissolved in water or coffee essence. Whisk again until fully combined and smooth.
  7. Decorate the cake: Once the cake has completely cooled, spread the coffee buttercream evenly over the top surface. Finally, sprinkle a handful of chopped walnuts on the buttercream for added texture and a decorative finish.

Notes

  • Ensure the cake is completely cool before applying the buttercream to prevent it from melting.
  • You can substitute coffee essence with instant coffee dissolved in a small amount of hot water for similar flavor.
  • Use parchment paper to avoid the cake sticking to the tin and for easier removal.
  • If preferred, toasted walnuts can be used to intensify their flavor.
  • Milk in the icing is optional, adjust according to desired icing consistency.

Find it online: https://bitezly.com/coffee-and-walnut-loaf-cake-recipe/