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–+ servings
coffee walnut loaf cake slices

Coffee and Walnut Loaf Cake With Easy Coffee Icing

This coffee and walnut loaf cake is made moist with a tender coffee-flavoured cake swirled with walnuts and topped with a simple coffee icing.
Author -Shrilatha
Print Pin Recipe
Servings 10 slices
Course Dessert, Snack
Cuisine American, Britain Cuisine, World Cuisine
Prep Time 15 minutes
Cook/Bake Time 50 minutes
Total Time 1 hour 5 minutes

Equipment you will need

loaf pan standard size
parchment paper
wire rack

Ingredients
  

  • 1¾ cups All Purpose Flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup Granulated Sugar
  • ½ cup Butter (unsalted softened and room temperature)
  • 1 tablespoon Coffee (Strongly brewed and cooled)
  • ½ cup Buttermilk
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Walnuts (Toasted and chopped)

Coffee Icing

  • 1 cup Powdered sugar (icing sugar, confectioners sugar)
  • 1 tablespoon Coffee (Strongly brewed and cooled)

Instructions
 

  • Toast and Chop ½ cup Walnuts1½the walnuts. Measure your ingredients and keep them ready for use.
  • Preheat your oven to 350°F (175°C). Grease and flour a lstandardsize 9x4 loaf pan.
  • In a mixing bowl, whisk together 1¾ cups All Purpose Flour. Set aside.
  • In a separate large bowl, cream the ½ cup Butter together until light and fluffy. Add 2 large Eggs one at a time, beating well after each addition. Stir in the 1 teaspoon Vanilla extract
  • Combine the cooled brewed 1 tablespoon Coffee and ½ cup Buttermilk in a separate bowl. Alternately add the dry ingredients and the coffee mixture to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean
  • Prepare the icing
    While the cake is baked and is cooling, prepare the icing.
    In a small bowl, whisk together the 1 cup Powdered sugar and 1 tablespoon Coffee until smooth and well combined.
  • Once the cake has cooled, drizzle the coffee icing over the top, allowing it to gently cascade down the sides of the loaf cake.

Notes

  1. Quality Ingredients: Use high-quality ingredients for the best flavor. Fresh walnuts and a good-quality coffee will enhance the taste of the cake. Opt for freshly brewed coffee or a strong instant coffee for a robust coffee flavor.
  2. Toast the Walnuts: Toasting the walnuts before adding them to the cake batter enhances their nutty flavor. Spread the chopped walnuts on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until they turn golden brown. Allow them to cool completely before incorporating them into the batter.
  3. Properly Measure the Ingredients: Accurate measurement of ingredients is crucial for baking success. Use measuring cups and spoons for dry ingredients, and ensure they are levelled. For liquids, use a liquid measuring cup placed on a flat surface and read the measurement at eye level.
  4. Cream the Butter and Sugar: Creaming the softened butter and sugar together until light and fluffy is important to create a moist and tender cake. Beat them together using an electric mixer on medium speed until the mixture becomes pale and fluffy.
  5. Gradually Add the Dry and Wet Ingredients: When adding the dry ingredients (flour, baking powder, baking soda, and salt) and wet ingredients (coffee and buttermilk) to the creamed butter and sugar, do so in alternating batches. Start and end with the dry ingredients. This method helps create a well-incorporated batter.
  6. Fold in the Walnuts: Once the dry and wet ingredients are mixed, gently fold in the toasted and cooled chopped walnuts. Folding ensures even distribution of the walnuts without overmixing the batter, which could result in a dense cake.
  7. Proper Baking Time and Temperature: Preheat your oven to the recommended temperature stated in the recipe. Place the loaf pan on the center rack for even baking. Avoid opening the oven door frequently during baking, as it may cause the cake to sink. Bake according to the recipe instructions, and start checking for doneness a few minutes before the recommended time. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready.
  8. Cool Completely Before Icing: Allow the baked cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Applying the coffee icing or any glaze before the cake has cooled can cause the glaze to melt and slide off the cake.
  9. Icing Consistency: For the coffee icing, ensure the consistency is thick but pourable. If it's too thick, add a little more brewed coffee, a teaspoon at a time, until you achieve the desired consistency. If it's too thin, add powdered sugar gradually until it thickens.
  10. Serving: When serving the Coffee and Walnut Loaf Cake, you can sprinkle some finely chopped toasted walnuts on top or dust it lightly with powdered sugar for an elegant touch.
https://bakewithsweetspot.com/coffee-and-walnut-loaf-cake-with-coffee-icing/

Nutrition

Serving: 1 sliceCalories: 2648 kcalCarbohydrates: 507 gProtein: 40 gFat: 110 gSaturated Fat: 65 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 29 gTrans Fat: 4 gCholesterol: 633 mgFiber: 6 gSugar: 210 gIron: 13 mg
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