Delightful Coffee and Walnut Loaf Cake Recipe

Indulge in the warm and comforting flavors of this Coffee and Walnut Loaf Cake, studded with crunchy walnuts and topped with delicious coffee buttercream. This classic treat is irresistibly moist and perfect for any occasion!

Ingredients

For the Cake

• 225 g unsalted butter (or baking spread)
• 225 g light brown soft sugar
• 225 g self-raising flour
• 4 medium eggs
• 2 tsps instant coffee (dissolved in 2 tsps boiling water)
• 125 g chopped walnuts

For the Buttercream

• 150 g unsalted butter
• 300 g icing sugar
• 2 tsps instant coffee (dissolved in 2 tsps boiling water)

For Decoration

• Chopped walnuts
• Sprinkles (optional)

Instructions

Cake Preparation

1. Preheat the Oven: Start by preheating your oven to 180ºC (160ºC for fan ovens) and lining a 2lb loaf tin with parchment paper.
2. Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and light brown sugar until the mixture is light and fluffy.
3. Add Dry Ingredients: Gradually add the self-raising flour and eggs to the creamed mixture, beating until well combined.
4. Incorporate Coffee and Nuts: Stir in the dissolved coffee and chopped walnuts until evenly distributed.
5. Bake the Cake: Pour the batter into the lined loaf tin and bake for 55-65 minutes, or until a skewer inserted in the center comes out clean.
6. Cool the Cake: Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Buttercream Preparation

7. Beat Butter: In a new bowl, beat the unsalted butter alone to soften it.
8. Add Icing Sugar: Gradually mix in the icing sugar until well combined and smooth.
9. Incorporate Coffee: Add the dissolved coffee into the butter mixture and blend until fully incorporated.

Decoration

10. Frost the Cake: Once the cake is fully cooled, spread or pipe the coffee buttercream over the top.
11. Add the Finishing Touches: Decorate with chopped walnuts and optional sprinkles as desired.

Tips and Tricks

• This Coffee and Walnut Loaf Cake stays fresh for 4+ days at room temperature.
• You can freeze the cake for up to 3 months.
• Ensure your 2lb loaf tin is not filled beyond 2/3 full to avoid overflow.
• Substitute instant coffee with 1-2 tsps of coffee extract or a double shot of espresso for varied flavor.