Classic Coffee and Walnut Loaf Cake
This classic coffee and walnut loaf cake is incredibly easy to make and combines rich espresso and walnut flavors in a beautifully soft and moist loaf cake. Topped with a delicious coffee, maple syrup icing, and candied walnuts, this simple recipe is my take on the traditional English tea cake. Perfect for afternoon or morning tea, picnics, and dessert.
Why you’ll love my coffee and walnut loaf cake recipe
- Rich coffee flavor: This recipe uses freshly brewed coffee instead of instant coffee for a rich coffee flavor.
- Meal prep: Just like my vanilla pound cake, this moist loaf cake stores well and can be made in advance.
- Perfect pairing: Coffee and walnuts are a delicious flavor combination and feature in the loaf cake as well as the topping.
Ingredients and substitutions
- Coffee – I use strong coffee made with my stovetop Moka pot. You can also use decaf or instant coffee. Simply make a strong brew as directed on the packaging and use the same amount as stated in the recipe below. Either way, make sure the coffee is cold or it will curdle the eggs.
- Walnuts – Walnut halves or pieces both work well for this recipe.
- Butter – I recommend unsalted butter for this loaf cake. If you’re using salted, simply omit the additional pinch of salt in the recipe.
- Brown sugar – It gives the cake extra flavor and color but you can substitute it with white, granulated, or raw sugar as well.
- Eggs – I recommend using free-range eggs if it’s within your budget.
- Vanilla – Vanilla extract works well for this recipe but you can also use vanilla syrup or paste.
- Flour – All-purpose flour is all you need to make this loaf but cake flour works as well.
- Baking powder – This works as a leavening agent and gives the cake more volume and a fluffy texture.
- Salt – A small pinch creates great flavor and balance. Don’t skip it!
Serving
This loaf cake is delicious on its own, but if you feel like some extra indulgence, you can’t go wrong with a dollop of whipped cream or mascarpone cream.
Recipe FAQs
It takes about 10 minutes for the cake to cool slightly in the tin for you to be able to touch it. After that, transfer it to a wire rack for it to cool completely for about 1-2 hours depending on the room temperature.
You can store it in an airtight container on the bench for 3-4 days as the icing does not have soft cheese such as cream cheese in it. If you store it in the fridge it will dry out quickly. Alternatively, you can freeze leftover loaf cake for up to 3 months in a freezer-proof container. Simply defrost it on the bench at room temperature.
More cake recipes
For more delicious cakes, check out the following recipes:
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Classic Coffee and Walnut Loaf Cake
Ingredients
Cake Batter
- 1/2 cup butter unsalted, softened
- 1 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup espresso cold
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/2 cup walnut pieces
Coffee Maple Icing
- 2 tbsp butter unsalted, softened
- 2 tbsp espresso cold
- 1 cup icing sugar
- 1 tsp maple syrup
Maple Walnuts
- 1 tbsp maple syrup
- 1/2 cup walnut pieces
Instructions
Make the cake batter
- Preheat the oven to 350F (180F). Line a loaf tin with baking paper.
- In a large mixing bowl, cream the softened butter with the brown sugar. Add the eggs, cold espresso, and vanilla essence. Combine all ingredients thoroughly.1/2 cup butter, 1 cup brown sugar, 2 eggs, 1 tsp vanilla extract, 1/4 cup espresso
- Add the flour, baking powder, and salt. Mix them in well.1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 pinch salt
- Carefully fold the walnut pieces into the cake batter.1/2 cup walnut pieces
- Pour the batter into the lined loaf tin and bake in the oven for 45 minutes. To check if it is baked, insert a knife blade into the center of the cake. If the knife comes out clean, the cake is done.
- Remove the cake from the tin after 5 minutes and let cool down on a rack.
Icing and Topping
- To make the icing, combine the softened butter with the cold espresso and maple syrup. Slowly add in the icing sugar. Mix until the icing is smooth.2 tbsp butter, 2 tbsp espresso, 1 cup icing sugar, 1 tsp maple syrup
- To maple roast the walnuts, simply add them to a small pan alongside the maple syrup. Set the heat to medium and stir constantly until the syrup bubbles and starts to crisp up on the walnuts. Remove from the heat and put the roasted walnuts straight into a bowl to cool down.1 tbsp maple syrup, 1/2 cup walnut pieces
- To garnish the cake, spread the icing evenly onto the top of the loaf. Decorate it with maple-roasted walnuts. Enjoy!
