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5
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8
votes
Coffee and Walnut Loaf Cake Recipe
Super delicious coffee and walnut loaf cake loaded with crunchy walnuts and topped with coffee glaze. It is incredibly fluffy, soft and easy to make.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
British
Diet:
Vegetarian
Servings:
12
servings
Calories:
300
kcal
Author:
Radwa
Equipment
Loaf tin
Mixing bowl
Hand mixer
Kitchen scales
Measuring spoons
Ingredients
175
g
butter
175
g
brown sugar
3
eggs
1
tablespoon
instant coffee dissolved in 1 tablespoon warm water
175
g
plain flour
1
teaspoon
baking powder
55
g
walnuts
, chopped
Coffee glaze
50
g
icing sugar
1
tablespoon
instant coffee granules
1
teaspoon
hot water
Instructions
Preheat the oven to 170C / 340F and line a 2lb loaf tin with parchment paper.
Cream the butter and brown sugar until fluffy.
175 g brown sugar,
175 g butter
Mix in the coffee, then add the eggs and mix well until combined.
1 tablespoon instant coffee dissolved in 1 tablespoon warm water,
3 eggs
Fold in flour, baking powder and chopped walnuts.
175 g plain flour,
1 teaspoon baking powder,
55 g walnuts
Spoon the mixture into the loaf tin and bake for 40-45 minutes.
Remove from the oven and let cool.
To make the coffee glaze
Mix icing sugar, coffee granules and water until combined. Drizzle over the top of the cake and scatter some walnuts.
50 g icing sugar,
1 tablespoon instant coffee granules,
1 teaspoon hot water
Notes
Do not overbake. Overbaking would not only lead to a dry cake, but you could also end up burning it.
Store the cake for 2–3 days at room temperature or for 4-5 days in the fridge.
I recommend using instant coffee because it dissolves easily in hot water.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
56
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
60
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg