Coffee and Walnut Loaf Cake
This Coffee and Walnut Loaf Cake is such a classic bake – a delicious coffee sponge studded with walnuts, topped with coffee buttercream and even more walnuts.
Ingredients
For the Coffee and Walnut Loaf Cake
- 200 g Unsalted Butter or Baking Spread
- 200 g Light Brown Sugar
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 2 tbsp Instant Coffee (dissolved in 2tbsp of boiling water)
- 150 g Walnuts (chopped)
For the Coffee Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 2 tbsp Instant Coffee (dissolved in 2tbsp of boiling water)
Decoration
- Leftover Walnuts
Instructions
To Make the Coffee and Walnut Loaf
- Preheat the oven to 180°C (160°C Fan) and line a loaf tin with baking parchment. Leave it to one side.
- In a bowl, cream together the butter and sugar until pale and fluffy.
- Add in the remaining ingredients and mix until completely combined.
- Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes.
- Leave to cool for 15-20 minutes before transferring onto a wire rack to cool.
To Make the Coffee Buttercream
- Add the butter and icing sugar to a large bowl and mix until completely combined.
- Add the dissolved coffee and mix until completely combined.
- Add the buttercream to a large piping bag and pipe onto the top of your cake. Decorate with the leftover walnuts.
Notes
- This coffee and walnut loaf cake will last 3+ days in an airtight container.
- I used this 2lb loaf tin
- I used an instant coffee dissolved in water for the cake and buttercream. But you can use either a coffee flavouring or an espresso from a coffee machine.
- I use this 2D star piping tip.