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Coffee and Walnut Loaf Cake

A rich and moist loaf cake that blends the flavors of strong coffee and crunchy walnuts, perfect for any gathering or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup brewed coffee (strong - feel free to use decaf if you prefer)
  • 1 cup sugar (white or brown)
  • 1/2 cup butter (softened)
  • 2 pieces eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts (lightly toasted for extra crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly or lining it with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until it becomes light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Slowly stir in the brewed coffee. It may look a bit runny, but that’s the goal!
  5. In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet mixture, ensuring there are no lumps.
  6. Gently fold in the chopped walnuts until evenly distributed.
Baking
  1. Pour the batter into your prepared loaf pan and smooth it out with a spatula.
  2. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the loaf cool for a few minutes in the pan, then transfer to a wire rack to cool completely before slicing. Enjoy with your favorite hot beverage!

Notes

To keep your Coffee and Walnut Loaf Cake fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for longer storage.