Coffee and Walnut Loaf Cake - Easy Deliciousness (2024)

4.70 from 10 votes

Course: Baking

Cuisine: Western

Keyword: coffee and walnut loaf cake

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Author: Vicki - Easy Deliciousness

For the Coffee Sponge

• ▢ 2 tablespoons instant coffee granules dissolved in 2 tablespoons of boiling water, note 1
• ▢ 225 g unsalted butter, softened, plus extra for greasing
• ▢ 225 g caster sugar
• ▢ 4 eggs, room temperature
• ▢ 225 g self-raising flour, sifted
• ▢ ½ teaspoon baking powder

For the Coffee Buttercream Icing

• ▢ 150 g unsalted butter
• ▢ 300 g icing sugar, sifted
• ▢ 2 teaspoons instant coffee granules dissolved in 1 tablespoon of boiling water
• ▢ 75 g walnuts, roughly chopped

For the Coffee Sponge

• Preheat the oven to 160℃ fan / 180℃. Grease and line a loaf tin with baking paper. I use one that measures 22cm long x 11cm wide x 7cm deep. You could use a similar size.

• Dissolve 2 tablespoons of instant coffee granules in 2 tablespoons of boiling water. Mix well until dissolved and set aside to cool.

• Beat the butter in a bowl with an electric hand whisk until soft and creamy. Add the caster sugar and beat for 2 minutes until light and fluffy.

• Add the eggs, one at a time, adding a small spoonful of flour with each egg to prevent curdling. Beat in the coffee flavouring, then sift over the remaining flour and baking powder and fold in, being careful not to overmix.

• Transfer the batter to the prepared loaf tin and lightly smooth the top with a palette knife or the back of a spoon.

• Bake in the oven for 45-60 minutes or until a skewer inserted into the middle comes out clean. Timing will vary on the oven. Once baked, leave the cake in the tin for 10 minutes, then turn it onto a wire rack to cool completely before icing.

For the Coffee Buttercream

• Dissolve the instant coffee in the boiling water and set aside to cool.

• Beat the butter in a large mixing bowl until creamy, then gradually beat in the icing sugar until light and fluffy - this stops it from flying everywhere. Beat in the coffee flavouring one teaspoon at a time until combined.

• Spread the buttercream over the cooled coffee loaf cake, then sprinkle over the chopped walnuts.

Note 1: Coffee flavouring - I find that instant coffee granules mixed with boiling water gives the cake a richer flavour. You could substitute for 2 tablespoons of espresso if you don't have instant coffee granules.

Storage

Coffee and Walnut Loaf Cake is best stored in an airtight container at room temperature for up to two days.

To freeze, slice the loaf cake into individual slices. Wrap them up well with cling film or tin foil, then store them in an airtight freezer bag. They will last for up to 3 months in the freezer.