Description
A delightful and nostalgic Coffee and Walnut Loaf Cake, perfect for sharing with friends or enjoying with a cup of coffee.
Ingredients
Scale
- 200g all-purpose flour
- 200g sugar
- 100g unsalted butter, softened
- 2 large eggs
- 100ml strong brewed coffee, cooled
- 100g walnuts, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F) and grease a loaf tin.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the cooled brewed coffee until fully combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf tin, smoothing the top.
- Bake for 50-60 minutes, until a toothpick inserted comes out clean.
- Allow the cake to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store the cake in an airtight container for up to 4 days at room temperature or refrigerate for up to a week. It can be frozen for up to 3 months wrapped well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 21g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0.8g
- Protein: 5g
- Cholesterol: 0mg