Description
This Coffee and Walnut Loaf Cake is a moist, rich and fluffy sponge flavoured with coffee and filled with chopped walnuts. It’s easy to make, full of flavour, and perfect for coffee and cake lovers alike.
Ingredients
- 170g unsalted butter, softened
- 170g caster sugar
- 3 large eggs
- 170g self-raising flour
- 2 tbsp instant coffee (mixed with 1 tbsp hot water)
- 60g chopped walnuts
- Extra walnuts for decoration (optional)
Instructions
- Preheat the oven to 180°C (160°C fan / 350°F / Gas mark 4) and line a 2lb loaf tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and fold into the mixture gently.
- Add the dissolved coffee and mix until evenly combined.
- Fold in the chopped walnuts.
- Pour the mixture into the prepared loaf tin and level the top.
- Bake in the oven for 45-50 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with extra walnuts on top once cooled.
Notes
- Use good quality instant coffee for a richer flavour.
- Make sure all ingredients are at room temperature before mixing.
- Store the loaf in an airtight container at room temperature for up to 4 days.
- You can freeze the cake for up to 3 months; wrap tightly in cling film and foil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
