Coffee And Walnut Loaf Cake
This coffee and walnut loaf cake is a rich, coffee-infused treat that is perfect for any occasion! It takes just a few minutes to whip up and pop into the oven, before frosting and serving.
Servings: 12 slices
Calories: 404kcal
Ingredients
For The Cake
- 3 tbsp instant coffee granules
- 2 tbsp hot water
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon ground
- pinch salt
- 1 cup butter softened room temperature
- 1 cup brown sugar
- 1½ tsp vanilla extract
- 4 eggs
- ¾ cup chopped walnuts
For The Frosting
- ¼ cup butter room temperature
- 1 cup powdered sugar
- ½ tbsp boiling water
- 1 tbsp instant coffee granules
- walnuts chopped
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a loaf pan with parchment paper.
- Mix the coffee granules with the boiling hot water until the coffee dissolves, set aside to cool.
- Sift the flour, baking powder, cinnamon and salt.
- Using a stand mixer beat the softened butter and brown sugar until smooth, light and fluffy.
- Add the vanilla extract and one egg at a time, beating until the egg is well incorporated before adding another egg.
- Combine the cooled coffee and flour with the butter mixture, beat until just combined.
- Fold in the chopped walnuts.
- Transfer the cake batter into the prepared loaf tin and bake for 40-50 minutes or until an inserted skewer comes out clean. Cover the cake with a sheet of foil after 15 minutes if the top of the cake is beginning to brown quickly.
- Cool for 5 minutes before removing from the tin and cooling completely on a cooling rack.
- When the cake is completely cooled prepare the frosting by mixing the coffee granules with boiling water and set aside to cool.
- Beat the butter in a stand mixer until light and fluffy.
- Slowly add half of the powdered sugar, beating in between each addition.
- Combine the coffee and beat until smooth.
- Spread the frosting over the cooled cake and decorate with chopped walnuts.
- Place the cake in the fridge to chill for an hour before slicing and serving.
Notes
- Store cake in an airtight container in the fridge for up to 5 days.
- Cake can be frozen without frosting for up to 1 month.
- Coffee extract can be used instead of instant coffee is preferred. Always use softened room-temperature butter.
- Beating the butter in a stand mixer until fluffy may take 2-3 minutes.
- Ensure the cake is cold before adding the frosting.
- Allow the coffee and water mixture to cool completely before adding to the butter, if added hot it will cause the butter to melt.
- Make sure to add one egg at a time and beat it until well incorporated before adding the next egg.
- Don’t over-mix the batter when adding the flour, you want to just combine it.
- Cooling in the cake tin for 5 minutes allows the cake to become firmer before turning out.
- Use gluten-free flour to make this recipe gluten-free.
- Cover the cake with a sheet of foil after 15 minutes of cooking if the top becomes too brown to prevent the cake from burning.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 39g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 180mg | Potassium: 195mg | Fiber: 1g | Sugar: 28g