Coffee and Walnut Loaf Cake
This cosy Coffee and Walnut Loaf Cake is flavoured with instant coffee, studded with crunchy walnuts, and topped with coffee-infused cream cheese frosting. It's homely, comforting and perfect for a mid-afternoon sweet treat with a hot cuppa!
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Ingredients
Coffee and walnut loaf cake
- 2 tbsp Instant coffee granules
- 300 g Unsalted butter room temperature
- 300 g Golden caster sugar
- 4 medium Eggs room temperature. You could use 3 large eggs instead.
- 300 g Self raising flour
- 1 tsp Ground cinnamon optional
- 150 g Walnuts chopped into small chunks
Coffee cream cheese frosting
- 75 g Unsalted butter room temperature
- 75 g Full-fat cream cheese keep in the fridge
- 150 g Icing sugar
- 1 tbsp Instant coffee granules
Instructions
Start by making the coffee and walnut loaf cake
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
- In a small bowl, dissolve the instant coffee granules in 1 tbsp boiling water. Place in the fridge to cool.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding one tablespoon of the flour with each to stop the mixture from curdling.
- Add the remaining flour and cinnamon, then fold together to make a smooth cake mixture.
- Now fold in the cooled coffee and 100g of the chopped walnuts (save the rest to decorate with later).
- Spoon into the loaf tin and bake for 65-75 minutes until risen, golden and the sponge springs back when lightly pressed in the middle. Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack to cool completely.
Now make the coffee cream cheese frosting
- First dissolve the instant coffee granules in 0.5 tbsp boiling water and place in the fridge to cool for 10 minutes.
- Meanwhile, beat the butter until soft and pale in colour. Beat in the icing sugar in two stages until the buttercream is smooth and combined. Then mix in the cooled coffee.
- Add the cold cream cheese and gently fold it in to make a smooth and creamy frosting. Be careful not to over-mix as this can cause the cream cheese to loosen and become runny. If your frosting is too thin, place the bowl in the fridge for 30 minutes to firm up.
- Spread the coffee cream cheese frosting on top of your loaf cake and use the back of a spoon to make a swirly pattern.
- Scatter the remaining chopped walnuts on top, then slice and enjoy!
Notes
Store your Coffee and Walnut Loaf Cake in the fridge, in a baking tin, for up to 3 days.