Coffee Walnut Loaf Cake

This coffee walnut loaf cake transforms simple ingredients into a bakery-worthy treat that fills your kitchen with the most enchanting aroma. The combination of rich coffee flavor and crunchy walnuts creates a perfectly balanced cake that pairs wonderfully with afternoon tea or as a dessert.

The first time I baked this coffee walnut loaf, my kitchen smelled so heavenly that my neighbor actually knocked on my door asking what I was making. Now it's become my signature bake for weekend gatherings and impromptu visits from friends.

Ingredients

• Unsalted butter: 225g creates a rich, tender crumb and adds moisture that keeps the cake fresh for days
• Light brown soft sugar: 225g adds caramel notes that complement the coffee perfectly
• Self-raising flour: 225g provides structure while keeping the texture light
• Medium eggs: 4 bind everything together and add richness
• Instant coffee: 2 tsps dissolved in hot water gives that distinctive coffee flavor without bitter notes
• Chopped walnuts: 125g add wonderful texture and a buttery nutty flavor that pairs perfectly with coffee

For the buttercream

• Unsalted butter: 150g creates the silky smooth base for your frosting
• Icing sugar: 300g sweetens and stabilizes the buttercream
• Instant coffee: 2 tsps dissolved in hot water infuses the buttercream with coffee flavor

Step-by-Step Instructions

Prepare Your Baking Environment:

Preheat your oven to a moderate 180°C or 160°C fan. Line your 2lb loaf tin with parchment paper, making sure to leave some overhang for easy removal later. The proper temperature ensures even baking throughout.

Create The Base Mixture:

Beat together the unsalted butter and light brown sugar until the mixture becomes noticeably lighter in color and fluffy in texture. This should take about 3-4 minutes with an electric mixer. This process incorporates air which helps the cake rise beautifully.

Build The Batter:

Add the self-raising flour and eggs to your butter mixture, beating until fully incorporated. Be careful not to overmix at this stage as it can toughen the cake. The batter should look smooth and have a dropping consistency.

Add The Flavor Elements:

Stir in your dissolved coffee, making sure it's evenly distributed throughout the batter. The coffee should be completely cool before adding to prevent curdling the mixture. Then fold in the chopped walnuts gently to maintain their texture.

Bake To Perfection:

Transfer the batter to your prepared loaf tin and smooth the top with a spatula. Bake for 55-65 minutes until a skewer inserted into the center comes out clean. The cake will develop a beautiful crack on top which is characteristic of a perfect loaf cake.

Cool Completely:

Allow the cake to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Patience is key here as decorating a warm cake will melt your buttercream.

Create Silky Buttercream:

Start by beating the butter alone until noticeably lighter and fluffy. Gradually add the icing sugar in batches, beating well between each addition. Finally, mix in the dissolved coffee until perfectly smooth and evenly colored.

Decorate With Flair:

Transfer your buttercream to a piping bag fitted with your favorite nozzle. Pipe decorative swirls or patterns on top of the completely cooled cake. Finish by sprinkling chopped walnuts and your choice of sprinkles on top for visual appeal and extra texture.

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The walnuts are truly the unsung heroes of this recipe. I once made it without them when I ran out, and while still delicious, it lacked that special dimension that makes this cake truly memorable. My aunt actually requests this cake every year for her birthday, claiming nothing from bakeries compares to the homemade version.

Frequently Asked Questions

→ How long does this cake stay fresh?

This cake will stay fresh for 4+ days at room temperature if stored in an airtight container.

→ Can I freeze the cake?

Yes, you can freeze this cake for up to 3+ months. Wrap it tightly in cling film and store in an airtight container before freezing.

→ Can I use coffee extract instead of instant coffee?

Yes, you can substitute instant coffee with 1-2 teaspoons of coffee extract or a double espresso shot for a stronger coffee flavor.

→ What size loaf tin should I use?

This recipe is suited for a standard 2lb loaf tin. If your tin is smaller, only fill it 2/3 full to avoid overflow.

→ What piping tools are recommended for decoration?

Use a piping bag and your preferred piping tip to apply the coffee buttercream for optimal decoration results.