• Raggi

Coffee Walnut Loaf Cake| This soft, moist, moreish buttery cake is an ideal teatime treat.

Are you a cake lover? If yes, then you should try this super moist rich buttery cake to enjoy your evening tea or coffee and if you are not a cake lover try this you will become one for sure.

The recipe I'm sharing today is a beautiful loaf cake flavoured with coffee. Loaf cakes are really easy to make, yet taste absolutely delicious. The Ingredients are like regular pound cake - flour, sugar, eggs and butter with that you need to add some coffee powder to give it it's decadent flavour.

Traditional British style coffee cakes are round sponge cake flavoured with coffee and have two layers separated by coffee butter icing. But in United States coffee cake is any cake intended to be eaten with coffee, which mostly don't have coffee in it rather it is flavoured with fruits or cinnamon and served with coffee, hence called coffee cake. So when I decided to bake a coffee cake I choose the British style coffee cake but without icing and used a loaf tin for easy slicing (When it's a round cake , there is always a fight who's slice is bigger). You can of course make a round or square cake out of it if you want.


Ingredients needed:


Butter - I prefer to use unsalted butter for baking. But you can use salted butter too. If using salted butter then skip the salt.

Flour - I have used self raising flour here which include baking powder and salt, So not using separately. If you don't have access to self raising flour then use Maida with salt and baking powder. *See the notes for details.

Sugar - I have used powdered sugar for this recipe. You can use caster sugar too if you want. I prefer a little less sweet cakes so using 190 gm sugar. you can use up to 230 gm as per your taste.

Eggs - Use 3 large size eggs. If you are using very small size eggs then use 4.

Milk - To dissolve coffee powder.

Coffee - Use any strong instant coffee powder for the recipe. Don't use ground coffee for this recipe as it will make the cake gritty and less flavourful.

Walnut - Walnuts add the extra crunch and richness to the cake. It really goes well with coffee cake. But you can skip it if you don't like.

Vanilla essence - A little touch of vanilla to enhance all the flavours in the recipe.

Here is how to make it step by step:


Grease and line a 9" loaf tin with baking paper.

Chop walnuts into small pieces.

Warm milk and mix instant coffee powder to it.

In a mixing bowl take the butter and beat it for 20 to 30 seconds till it becomes creamy.

Add powdered sugar and continue beating.

Cream the butter and sugar until it becomes fluffy and pale in colour. This step is important as it will ensure your cake becomes soft and airy.

Add eggs and vanilla essence.

Add half of the coffee mixture.

Beat and mix well. Don't worry if the batter looks crumbly. It will settle once you add the flour.

Add half of the flour and mix.

Repeat the steps with remaining milk and flour and mix well. Do not over beat your batter.

Transfer the batter in to the prepared cake tin.

Put the chopped walnuts on it. Bake in a preheated oven at 180 C for 40 to 45 minutes.

Once done a tooth pic inserted in the center will come out clean. Place the cake on a wire rack and let it cool for 10 to 15 minutes before removing from pan. Once slightly cool remove from pan, place on a wire rack and slice once it is completely cool.

Things To keep in mind:

  • Make sure your butter and eggs are at room temperature before you start making the batter. Butter should be soft to touch not melting.

  • Beat the butter and sugar until it becomes pale in colour and looks fluffier. This is called the creaming method. It will ensure your cake becomes soft and fluffy.

  • Warm the milk and dissolve instant coffee powder in it. Let it come to room temperature before using in the batter.

  • Before adding the chopped walnuts to the batter coat them with little flour. This will prevent the nuts to sink in the batter.

Your Coffee walnut cake is ready. Enjoy with a cup of tea or coffee.

Coffee Walnut Loaf Cake

Prep time: 15 minutes

Baking time: 45 Minutes

Total time: 1 Hour

Yields: 6 servings

Ingredients:

  • Unsalted butter 140 gm (1/2 cup and 2 tbsp)

  • Self raising flour or Maida 225 gm (1 and 3/4 cup)

  • Powdered Sugar 190 gm (1cup)

  • Eggs 3 large

  • Milk 6 Tablespoons (90 ml)

  • Instant Coffee powder 2 teaspoons

  • Walnut 50 gm

  • Vanilla essence 1teaspoon

** Use 1/4 tsp salt and 2 tsp baking powder if using Maida. I have used self raising flour so not using separately. Skip the salt if you are using salted butter.


Preparation:

  • Grease and line a 9" loaf tin with baking paper.

  • Chop walnuts in to small pieces.

  • Warm milk and mix instant coffee powder to it.

  • In a mixing bowl take the butter and beat it for few second till it becomes creamy.

  • Add powdered sugar and beat again.

  • Cream the butter and sugar until it becomes fluffy and pale in colour.

  • Add eggs, vanilla essence and half of the coffee mixture. Beat and mix well. Don't worry if the batter looks crumbly. It will settle once you add the flour.

  • Add half of the flour and mix.

  • Repeat the steps with remaining milk and flour and mix well. Do not over beat your batter.

  • Transfer the batter in to the prepared cake tin.

  • Put the chopped walnuts on it. Bake in a preheated oven at 180 C for 40 to 45 minutes.

  • Once done a tooth pic inserted in the center will come out clean. Place the cake on a wire rack and let it cool for 10 to 15 minutes before removing from pan.

  • Once cool transfer on a wire rack and slice once it is completely cool.

Notes:

  • The cup I'm using is 250 ml size. The cup you are using may differ in size. So its always better to go with the weight for perfect recipe while baking.

  • To make self raising flour, for each cup of flour add 1 and 1/2 teaspoon baking powder and 1/4 tsp salt. Give it a good mix so that everything is evenly distributed. Use for the recipe and store rest of the flour in an airtight container for up to 2 months.

  • Add 2 teaspoon baking powder and 1/4 tsp salt to 225 gm (1 and 3/4 cup) Maida if using plain flour for this recipe.

  • Every oven is different. So baking time may vary little bit.

Hope you liked the recipe. Give it a try and let me know how it went. It would be a pleasure to hear from you. You can send me some love by clicking on the❤ button if you liked the recipe. Feel free to share with family and friends.


You can also follow me on Facebook and Instagram @ bforbakingcforcooking


Thanks for stopping by

❤️

Raggi


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