Dive into the exquisite world of baking as we unfold the delightful saga of our Coffee and Walnut Loaf Cake. The amalgamation of coffee’s rich aroma, a light and airy sponge, and the nutty crunch of walnuts creates a sensory symphony that’s simply irresistible. This heavenly treat is not just a cake; it’s an experience, a blend of nostalgia and indulgence that you’ll adore.
Why You’ll Love This Recipe:
Nostalgic Comfort: A reminiscent tea-time classic, effortlessly crafted for your enjoyment.
Balanced Flavors: A perfectly calibrated blend of light and fluffy sponge, enriched with just the right hint of coffee.
Harmony in Sweetness: Creamy buttercream meets the robust bitterness of coffee and the earthy walnuts, delivering an unparalleled taste sensation.
Ingredients Needed:
Coffee Flavoring: Instant coffee granules, dancing in hot water, elevating the cake’s richness. For a twist, consider substituting with espresso.
Unsalted Butter: The maestro behind flavor control, ensuring a harmonious blend with the cake’s overall taste.
Caster Sugar: The sweet companion, also known as superfine sugar, dissolving seamlessly in the batter.
Eggs: Large, room-temperature eggs, joining the ensemble one at a time, preventing curdling.
Self-Raising Flour: The supporting actor, lifting the cake to new heights.
Baking Powder: Adding an extra touch of elevation.
Icing Sugar: Also known as confectioners’ or powdered sugar, creating the sweet crescendo.
Walnuts: Finely chopped, adding a symphony of crunch to the ensemble.
How To Make:
Whisking the Symphony: Beat softened butter until creamy, add caster sugar, and dance with an electric whisk for 2 minutes until light and fluffy.
Eggstravaganza: Add eggs, one by one, introducing a bit of flour with each to avoid curdling. Infuse the coffee flavoring.
Flourish with Flair: Gently fold in self-raising flour and baking powder, ensuring a delicate blend without over-mixing.
Baking Ballet: Transfer the ballet of batter to a prepared loaf tin, bake until a skewer emerges clean, a performance of 45-60 minutes in your oven.
Cooling Crescendo: Let the cake cool in the tin for 10 minutes, then gracefully pirouette onto a wire rack for a complete cool-down before the grand icing.
Creation of Coffee Buttercream:
Buttery Prelude: Beat butter until a creamy overture, gradually adding icing sugar for a sweet serenade.
Coffee Interlude: Stir in the coffee flavoring, spreading the aromatic overture on the cooled cake.
Walnut Finale: Crown the creation with crushed walnuts, and savor the final movement of this culinary symphony.
FAQs & Pro Tip:
Storing the Melody: Keep the Coffee and Walnut Loaf Cake in an airtight container at room temperature for up to two days.
Freezing the Encore: Freeze individual slices, wrapped with care, for up to 3 months, preserving the magic for later.
Perfect Pairing: Enjoy the masterpiece with a soothing cup of tea or coffee.
Easy Coffee and Walnut Loaf Cake
10
servings15
minutes50
minutes690
kcal1
hour5
minutesThe Easiest Symphony – Coffee and Walnut Loaf Cake Recipe.
Ingredients
- For the Coffee Sponge:
2 tablespoons instant coffee granules dissolved in 2 tablespoons of boiling water
225 g unsalted butter, softened
225 g caster sugar
4 eggs, room temperature
225 g self-raising flour, sifted
½ teaspoon baking powder
- For the Coffee Buttercream Icing:
150 g unsalted butter
300 g icing sugar, sifted
2 teaspoons instant coffee granules dissolved in 1 tablespoon of boiling water
75 g walnuts, roughly chopped
Directions
- Preheat the Oven Ballet: Set the oven to 160℃ fan / 180℃. Grease and line a loaf tin with baking paper.
- Coffee Prelude: Dissolve 2 tablespoons of instant coffee granules in 2 tablespoons of boiling water. Mix well and set aside to cool.
- Butter Whisk: Beat the butter until soft and creamy with an electric hand whisk. Add caster sugar, whisk for 2 minutes until light and fluffy.
- Eggstravaganza Redux: Add eggs one at a time, incorporating a bit of flour with each. Beat in the coffee flavoring, then sift over the remaining flour and baking powder. Fold in, being careful not to overmix.
- Baking Ballet Redux: Transfer the batter to the prepared loaf tin and bake for 45-60 minutes or until a skewer emerges clean. Leave in the tin for 10 minutes, then cool on a wire rack.
- Coffee Buttercream Crescendo: Dissolve instant coffee in boiling water. Beat butter until creamy, gradually beat in icing sugar, then add coffee flavoring one teaspoon at a time until combined. Spread over the cooled cake and sprinkle chopped walnuts.
Notes
- For a richer flavor, substitute instant coffee granules with 2 tablespoons of espresso.
- Storage: Coffee and Walnut Loaf Cake is best stored in an airtight container at room temperature for up to two days.
- To Freeze: Slice the loaf cake into individual slices, wrap them well with cling film or tin foil, and store them in an airtight freezer bag. They will last for up to 3 months in the freezer.
Nutrition Facts
- Calories: 690kcal
- Fat: 41g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 194mg
- Fiber: 1g
- Sugar: 48g
- Protein: 7g
- Calcium: 93mg
- Iron: 1mg
