Description
This Coffee Walnut Loaf is a moist and flavorful cake combining the rich taste of coffee with the crunch of walnuts. Perfectly soft with a delicate crumb, it is topped with an optional coffee-infused buttercream that adds a creamy and aromatic finish, making it an ideal treat for coffee lovers to enjoy with their afternoon tea or as a delightful dessert.
Ingredients
Scale
For the Coffee Walnut Loaf
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) light brown sugar
- 4 large eggs
- 2 tbsp instant coffee granules
- 1 tbsp boiling water
- 1 ¾ cups (225g) self-raising flour
- 1/2 cup (60g) chopped walnuts
- Extra walnuts for topping (optional)
For the Coffee Buttercream (Optional)
- 1/2 cup (115g) unsalted butter, softened
- 1 ¼ cups (160g) powdered sugar
- 1 tbsp instant coffee granules
- 1 tsp boiling water
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 350°F (180°C) and line a 2lb loaf tin with parchment paper to prevent sticking and allow for easy removal of the loaf after baking.
- Dissolve Coffee Granules: Dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of boiling water, and allow the mixture to cool slightly to integrate into the batter without cooking the eggs.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and light brown sugar together until the mixture becomes light and fluffy, creating an airy texture in the cake.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation and a smooth batter.
- Incorporate Coffee Mixture: Stir in the cooled dissolved coffee mixture gently to evenly distribute the coffee flavor throughout the batter.
- Add Flour: Sift in the self-raising flour and fold it into the batter carefully without overmixing to maintain the cake’s lightness.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter, ensuring even distribution of the crunchy nut pieces.
- Prepare Batter for Baking: Pour the batter into the prepared loaf tin, smooth the top with a spatula, and, if desired, scatter extra walnuts on top for decoration and added texture.
- Bake the Loaf: Bake in the preheated oven for 50–60 minutes or until a skewer inserted into the center comes out clean, signaling the cake is fully baked.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare Coffee Buttercream: Dissolve 1 tablespoon of instant coffee granules in 1 teaspoon of boiling water, then beat the softened butter until creamy. Gradually add powdered sugar and the dissolved coffee, beating until the mixture is smooth and fluffy.
- Decorate the Loaf: Once the loaf has completely cooled, spread or pipe the prepared coffee buttercream on top, adding an extra layer of rich coffee flavor and creamy texture to the cake.
Notes
- Ensure the coffee mixture is cooled before adding to the batter to prevent cooking the eggs.
- Do not overmix the flour to keep the loaf light and tender.
- For a nut-free version, omit the walnuts and consider adding chocolate chips or dried fruit.
- The coffee buttercream topping is optional but adds a delicious finish.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
