Coffee And Walnut Loaf (So Moist)
Here's how to make an easy coffee and walnut loaf cake that's so moist and decorated with a tasty coffee buttercream.
Ingredients
Coffee And Walnut Loaf Cake
- 200 g Light Brown Sugar
- 200 g Butter
- 200 g Self-Raising Flour
- 60 g Chopped Walnuts
- 2 Eggs
- 1 tbsp Instant Coffee (Dissolved In Water) (Or 1 tbsp Coffee Essence)
- 1 tsp Vanilla Extract
Coffee Buttercream Icing
- 180 g Icing Sugar
- 90 g Butter
- 1 tbsp Instant Coffee (Dissolved In Water) (Or 1 tbsp Coffee Essence)
- 1 tbsp Milk (Optional)
- Chopped Walnuts (Handful To Decorate)
Instructions
How To Make Coffee And Walnut Loaf Cake
- Preheat your oven to 180°C (160°Fan, gas mark 4, 350°F) and line a loaf tin with parchment paper.
- Place butter and light brown sugar into a large mixing bowl and mix together until light and fluffy.
- Add the eggs, vanilla extract and a tablespoon of coffee dissolved in water (or one tablespoon of coffee essence) to the mixing bowl and mix together until evenly distributed.
- Add flour and chopped walnuts into the mixing bowl and mix together until a cake batter has formed.
- Pour the mixture into a 2lb loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean when poked inside.
How To Make The Coffee Buttercream Icing
- To make the coffee and walnut buttercream icing, add butter and sugar to a mixing bowl and whisk together until light and fluffy.
- Add a tablespoon of milk and instant coffee dissolved in water or one tablespoon of coffee essence and whisk until evenly combined.
- Once the cake has cooled, spread the buttercream over the cake and sprinkle chopped walnuts on top.
Video
Notes
Oven temperatures may vary so cooking times can differ depending on the type of oven you are using. If the cake is browning too quickly, you can cover it with a piece of foil or parchment paper.
You don't need to mix the instant coffee in a lot of water, a teaspoon amount should be more than enough.
Allow the cake to cool down before adding the buttercream, otherwise it will melt off the cake. To speed up the cake cooling time, place it in a cool room with a fan on.
Don't skip lining your loaf tin, it makes removing the cake super simple. I like to grease the loaf tin with butter, then cut a long piece of parchment paper that covers the base and overflows over the long sides of the tin. The overflowing sides is what I use to lift the cake out with ease. Watch my video to see this!
Nutrition
Calories: 484kcalCarbohydrates: 54gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 206mgPotassium: 131mgFiber: 1gSugar: 37gVitamin A: 776IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
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