Description
This Coffee and Walnut Loaf Cake is a moist and flavorful treat that combines the rich taste of coffee with crunchy walnuts. Perfect for coffee lovers, this loaf cake is topped with a creamy coffee-infused butter frosting and garnished with chopped walnuts for added texture. With a tender crumb and balanced sweetness, it’s ideal for afternoon tea or dessert.
Ingredients
Cake
- 3 tbsp instant coffee granules
- 2 tbsp hot water
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 1 cup butter, softened (room temperature)
- 1 cup brown sugar
- 1½ tsp vanilla extract
- 4 eggs
- ¾ cup chopped walnuts
Frosting
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- ½ tbsp boiling water
- 1 tbsp instant coffee granules
- Chopped walnuts for garnish
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper to prevent sticking.
- Dissolve coffee: Mix 3 tbsp instant coffee granules with 2 tbsp boiling hot water until dissolved, then set aside to cool completely.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, ground cinnamon, and pinch of salt to ensure even distribution of leavening and spices.
- Cream butter and sugar: In a stand mixer, beat the softened butter and brown sugar until the mixture is smooth, light, and fluffy, creating an aerated base for the cake.
- Add eggs and vanilla: Add vanilla extract followed by eggs one at a time, mixing well after each addition to incorporate air and emulsify the batter.
- Combine batter and coffee: Stir the cooled coffee mixture into the flour mixture, then add this to the creamed butter mixture and beat until just combined to avoid overmixing.
- Fold in walnuts: Gently fold in the chopped walnuts to maintain texture without deflating the batter.
- Bake the cake: Pour batter into the prepared loaf pan and bake for 40-50 minutes, or until a skewer inserted comes out clean. Cover with foil after 15 minutes if the top browns too fast.
- Cool the cake: Allow the cake to cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.
- Prepare frosting coffee: Mix 1 tbsp instant coffee granules with ½ tbsp boiling water, dissolve fully, and set aside to cool.
- Beat frosting butter: Beat ¼ cup room temperature butter until light and fluffy using a stand mixer.
- Add powdered sugar: Gradually add half of the powdered sugar, beating thoroughly after each addition to incorporate and avoid lumps.
- Mix in coffee: Add the cooled coffee mixture to the butter and sugar frosting, beating until smooth and well combined for a creamy coffee flavor.
- Frost the cake: Spread the coffee frosting evenly over the completely cooled cake surface.
- Decorate and chill: Garnish the frosted cake with chopped walnuts and place it in the refrigerator to chill for one hour before slicing and serving.
Notes
- To prevent a burnt crust, cover the cake loosely with foil partway through baking if it browns too quickly.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- You can substitute walnuts with pecans or almonds if preferred.
- For stronger coffee flavor, increase instant coffee granules slightly, but be careful as too much may cause bitterness.
- This cake keeps well stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
