Description
Coffee Walnut Loaf Cake is a moist and flavorful tea-time treat made with rich coffee and crunchy walnuts, topped with a smooth coffee icing for the perfect balance of bitter and sweet.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup chopped walnuts
- For the Icing:
- 3/4 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Cream butter and brown sugar together until light and fluffy. Beat in eggs one at a time.
- Stir in dissolved coffee and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk.
- Fold in chopped walnuts, then pour the batter into the prepared loaf pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- To make the icing, beat powdered sugar, butter, and coffee mixture until smooth.
- Spread icing over cooled loaf cake and let set before slicing.
Notes
- Use high-quality instant coffee or espresso powder for a richer flavor.
- Toasting the walnuts before adding enhances their flavor.
- Cake keeps well for up to 4 days in an airtight container.
- Double the icing recipe for an extra indulgent topping.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg