Posted by This easy coffee and walnut loaf is the perfect afternoon tea treat for coffee lovers. This classic British bake is a deliciously soft, moist, and golden sponge cake topped with coffee buttercream and crunchy walnuts.
Duration:
PREP TIME: 10minutes mins
COOK TIME: 45minutes mins
TOTAL TIME: 55minutes min
SERVINGS: 10 slices
CALORIES: 583 kcal
INGREDIENTS
- 2 tablespoon Instant coffee Espresso or other strong coffee granules
- 1.5 tablespoon Boiling water
- ½ tablespoon Milk
- 225 g Butter softened (1 cup)
- 215 g Light brown soft sugar 1 cup packed
- 1 teaspoon Vanilla extract
- 4 Eggs whisked
- 210 g Self raising flour (1 & ¾ cups)
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Sea salt
- 70 g Walnut halves (⅔ cup), then chopped into small pieces
Butter Cream
- 112 g Butter (½ cup)
- 200 g Icing sugar (1 & ⅔ cups)
- 1.5 tablespoon Instant coffee
- 1 tablespoon Boiling water
- ¾ tablespoon Milk
- 40 g Walnuts chopped, to decorate (⅓ cup)
INSTRUCTIONS
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First, preheat your oven or Ninja Foodi/Speedi using one of the following temperatures: Gas mark 4, 350F, 180c 160c fan, Air fryer 150c (325F).
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Now add boiling water to the instant coffee powder and mix until dissolved. and then stir in the milk and let cool while you make the raw batter.
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In a large bowl, cream the butter and sugar with a mixer until light and fluffy. Make sure you scrape the sides of the bowl, too.
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Mixing in the wet ingredients: start by adding the strong coffee mixture and whisk again until it has all blended in.
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Now pour in a little bit of egg mix. Then mix in until it is fully incorporated.
Repeat until all of the beaten egg is mixed in, then mix in the vanilla extract.
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Fold in the following dry ingredients: self-raising flour, salt, and ground cinnamon.
We don’t want to knock too much air out of the batter.
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Now fold in the chopped or blitzed walnuts.
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Butter and line your loaf tin or round pan with baking paper.
Then spoon in the batter and level with the back of a wooden spoon and bake in the oven for 45 minutes to 1 hour.
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Insert a skewer in the centre of the cake to see if it comes out clean. If it looks fudgy, bake for another 10 minutes or so. Note: if it looks baked on top, cover with tin foil to prevent burning while baking in 10 minute increments.
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Once the cake is baked, place it on a cooling rack to fully cool.
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Once cooled, start making the buttercream by creaming the icing sugar and butter in a large mixing bowl with your mixer until light and creamy
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Now make up and stir in some coffee again mix in until you have smooth icing sugar.
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Spread the coffee buttercream on top of the cake with a knife or piping bag.
Then sprinkle more chopped walnuts to decorate and serve.