Posted by This easy coffee and walnut loaf is the ultimate treat for coffee lovers and a delightful addition to any afternoon tea spread. Featuring a moist, golden sponge cake infused with coffee and topped with creamy coffee buttercream and crunchy walnuts, this classic British bake is a crowd-pleaser.
Duration:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 10 slices
- Calories: 583 kcal per slice
Ingredients:
Cake:
- 2 tbsp Instant coffee (Espresso or strong coffee granules)
- 1.5 tbsp Boiling water
- ½ tbsp Milk
- 225 g Butter, softened (1 cup)
- 215 g Light brown soft sugar (1 cup, packed)
- 1 tsp Vanilla extract
- 4 Eggs, whisked
- 210 g Self-raising flour (1 ¾ cups)
- 1 tsp Ground cinnamon
- ¼ tsp Sea salt
- 70 g Walnut halves (⅔ cup), chopped
Buttercream:
- 112 g Butter (½ cup)
- 200 g Icing sugar (1 ⅔ cups)
- 1.5 tbsp Instant coffee
- 1 tbsp Boiling water
- ¾ tbsp Milk
- 40 g Walnuts, chopped (⅓ cup) for decoration
Instructions:
1. Preheat Your Oven:
Preheat your oven to Gas Mark 4, 350°F, 180°C (160°C fan). If using an air fryer, set it to 150°C (325°F).
2. Prepare the Coffee Mixture:
- Dissolve the instant coffee granules in boiling water. Stir in the milk and let the mixture cool while preparing the batter.
3. Cream the Butter and Sugar:
- In a large bowl, use a hand or stand mixer to cream the softened butter and light brown sugar until light and fluffy. Scrape down the sides of the bowl to ensure everything is well combined.
4. Incorporate Wet Ingredients:
- Gradually add the cooled coffee mixture to the butter and sugar, mixing until fully blended.
- Slowly pour in the whisked eggs, a little at a time, mixing well after each addition. Finally, stir in the vanilla extract.
5. Fold in Dry Ingredients:
- Sift together the self-raising flour, ground cinnamon, and sea salt. Gently fold these dry ingredients into the wet mixture using a spatula, being careful not to overmix to preserve the airiness of the batter.
- Fold in the chopped walnuts.
6. Prepare the Baking Tin:
- Butter and line a loaf tin or round pan with baking paper. Spoon the batter into the prepared tin and level the top with the back of a spoon.
7. Bake the Cake:
- Bake in the preheated oven for 45 minutes to 1 hour. Check for doneness by inserting a skewer into the center—it should come out clean. If the skewer comes out with batter, bake for an additional 10 minutes, covering the top with foil to prevent over-browning.
- Once baked, transfer the cake to a cooling rack and let it cool completely.
8. Prepare the Buttercream:
- In a large bowl, cream the butter and icing sugar until smooth and fluffy.
- Dissolve the instant coffee in boiling water, stir in the milk, and add this to the buttercream. Mix until smooth and creamy.
9. Decorate the Cake:
- Spread the coffee buttercream over the cooled cake using a knife or a piping bag for a more decorative finish.
- Sprinkle chopped walnuts on top for added crunch and visual appeal.
10. Serve:
- Slice and serve your coffee and walnut loaf with a hot cup of coffee or tea.
Tips and Tricks:
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and a smoother batter.
- Even Mixing: Scrape down the sides of the bowl frequently while mixing to avoid uneven batter.
- Nut Texture: For a finer texture, blitz the walnuts in a food processor. For more crunch, leave them coarsely chopped.
- Buttercream Consistency: If the buttercream is too thick, add a splash of milk. If it’s too runny, sift in more icing sugar.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
FAQs:
Q: Can I make this cake gluten-free?
A: Yes! Substitute self-raising flour with a gluten-free self-raising flour blend. Add a pinch of xanthan gum if your blend doesn’t include it.
Q: Can I use decaf coffee?
A: Absolutely. Decaf instant coffee works just as well for a caffeine-free version.
Q: Can I freeze the cake?
A: Yes, wrap the un-iced cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before decorating.
Q: What can I use instead of walnuts?
A: Pecans or hazelnuts make great substitutes, or you can omit the nuts altogether for a plain coffee cake.
Q: Can I use a different tin shape?
A: Yes, a round or square cake tin works well. Adjust baking time as needed.