Coffee and Walnut Loaf Cake
Coffee and Walnut Loaf cake is super simple, with a rich, smooth flavour that's sure to treat your tastebuds.
Servings 12 Slices
Calories 429kcal
Ingredients
For the Coffee and Walnut Sponge:
- 170 g Margarine or room temperature unsalted butter
- 170 g Dark Brown Soft Sugar
- 3 Medium Eggs
- 3 Teaspoons Instant Coffee Granules
- 100 g Walnut Pieces Roughly chopped into small pieces
- 200 g Self-Raising Flour
For the Coffee Buttercream:
- 100 g Unsalted Butter
- 200 g Icing Sugar
- 3 Teaspoons Instant Coffee Granules
- 15 g Walnut Pieces optional
Instructions
- Preheat the oven to 160 degrees C (fan-assisted) and grease and/or line a 2lb loaf tin.
- Dissolve the coffee in a small splash of boiled water (adding more if needed to totally dissolve) and leave to one side to cool.
- Whisk together the margarine and sugar in a mixing bowl.
- Add the eggs, one at a time, and whisk until even.
- Pour in the cooled coffee and whisk.
- Add the flour and whisk until the mix is even.
- Carefully fold through the chopped walnuts.
- Pour into the prepared tin.
- Bake for around 50 minutes, checking with a skewer to make sure it’s cooked in the centre and returning to the oven if necessary.
- Leave to cool completely in the tin.
- For the buttercream, again dissolve the coffee in boiled water and leave to cool.
- Whisk or beat the butter until soft.
- Whisk or beat in the icing sugar as well as you can.
- Add the cooled coffee and continue to mix until smooth.
- If the mixture is too thick, add a small splash of milk or water as needed.
- Spread or pipe onto the cooled cake, and sprinkle on more walnuts if desired.
Notes
- If the top of your cake is very brown, but the middle isn’t cooked, cover loosely with foil before returning to the oven.
- Read the post above for more tips and advice.