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    Home | Recipes | Cakes

    Published: Apr 13, 2023 · Updated: Apr 13, 2023 by Angie Dixon ·

    Coffee and Walnut Loaf Cake

    jump to recipe Pin
    Slice of coffee and walnut loaf on a plate.

    This easy, moist classic coffee and walnut cake is full of coffee and walnut notes, topped with a delicious coffee and brown sugar cream cheese frosting.

    Coffee and walnut cakes are classic British cakes that supposedly originated in 1934 when the flour brand McDougalls published a "new recipe" in an advert for their self-raising flour.

    Growing up in a former British colony, and having British heritage, I have seen a recipe or two for coffee and walnut cake growing up. However, it was not one that we made.

    I decided that what the world needed was a coffee walnut loaf cake. I love loaf cakes - because they are simple to make, and generally require a lot less frosting or icing than a typical layer cake. So they are sweet enough to satisfy the sweet tooth without overpowering.

    Slice of coffee and walnut loaf on a plate.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips for this Recipe
    • Storage and Freezing
    • Coffee Walnut Loaf Cake FAQ
    • Other Recipes You May Like
    • Rate & Review!
    • Recipe Card
    • Pin for Later
    • Community Comments

    Coffee walnut loaf cake on a plate with a cup of coffee.

    Why You Will Love This Recipe

    • This takes the classic walnut and coffee cake and turns it into a super easy loaf cake
    • The coffee-brown sugar cream cheese icing really complements the nutty coffee flavors of the cake.
    • This coffee and walnut loaf cake is delicious by itself as a stand-alone cake without any icing or frosting for those of us who are looking for a delicious treat without the sweetness.
    • This recipe uses raw walnuts which can be substituted with pecans or even slivered almonds.

    Ingredients

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Coffee and walnut loaf cake ingredients.

    Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine. If using salted butter you can leave out the additional salt in the recipe.

    Make sure your baking powder is fresh (especially if you haven't bought some in a while) by placing a ½ teaspoon into a cup or bowl. Pour about a ¼ cup of boiling water over the baking powder. If it foams and bubbles it is still fresh.

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Brown and White Sugar add sweetness to the loaf. The brown sugar also adds some notes of caramelization to the cake.

    Flour - plain, all-purpose, or standard-grade flour is used in this recipe. This can be substituted with self-raising or self-rising flour and leaving out any additional baking powder.

    Eggs bind the cake together.

    Instant coffee adds the coffee flavor to this cake. This can be substituted with espresso powder.

    Chopped raw walnuts add a delicious nutty flavor to this cake. Roasted walnuts can be used in this recipe if you so wish.

    Vanilla extract enhances the flavors of the other ingredients in recipe and is a cornerstone ingredients to baked goods and desserts containing eggs.

    Brown sugar and icing sugar to flavor and sweeten the icing sugar/frosting.

    Cream cheese adds a nice tang to the frosting, I always use the block of Philidelphia cream cheese. Generally, any block of cream cheese should work fine. Tub-based or softer cream cheeses will result in frosting or icing that is too soft.

    Room Temperature Ingredients

    Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

    • To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
    • To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
    • Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
    • If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    Step-by-Step Instructions

    Step 1 - Preheat the oven to 180°C/355°F. Grease and line a regular or standard loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the loaf.

    Step 2 - Add the coffee to the hot water, stir, and allow it to cool.

    Step 3 - butter and sugars beaten together.

    Step 3 - In a large bowl, beat together the butter, brown and white sugar until well combined. This will take about 2-3 minutes using an electric hand mixer.

    Step 4 - Eggs and vanilla beaten into butter and sugar.

    Step 4 - Add in the eggs and vanilla and beat until well combined, light, fluffy, and smooth. About 2-3 minutes using an electric mixer.

    Step 6 - flour, baking powder, salt, walnuts and coffee added to the cake mixture.

    Step 5 - Pour in the cooled coffee mixture.

    Step 6 - cake batter in a large mixing bowl.

    Step 6- Add in the walnuts, flour, salt, and baking powder. Mix until combined.

    Step 7 - Pour into the loaf tin. Bake for 50-60 minutes or until a cake tester or toothpick comes out mostly clean from the center of the loaf.

    NOTE - to help the bread split open in the middle during baking (which also allows the cake to rise), place either a thin band of melted butter or cut thin 2mm x 2mm strips of butter and place in the center of the loaf.

    NOTE - do not overbake the loaf. Check the status of the loaf at 45 minutes and continue baking at 10-minute increments until a tester comes out mostly clean.

    Step 7 - cake batter in loaf tin with stripe of butter.

    Step 8 - Allow the cake to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely.

    Step 9 - Combine 1 tablespoon of milk with the ½ teaspoon of coffee, stir, and set aside. In a large mixing bowl, combine the room-temperature cream cheese and butter. Beat with an electric hand mixer until smooth and combined. This will take about 3-5 minutes.

    Step 10- Add in the brown sugar and beat until well combined and dissolved. This will take about 3 to 5 minutes.

    Step 11 - Add in the coffee milk and mix through. Then add in half the icing sugar and mix. Continue adding the icing sugar until the frosting is a nice spreadable consistency.

    Step 9 - Butter and cream cheese beaten together until smooth.
    Step 11 - Coffee cream cheese frosting in a large mixing bowl.

    NOTE - If it feels like the frosting needs more icing sugar than the recipe calls for, pop it into the fridge for 5 minutes.

    Step 12 - Spread the icing over the top of the cake. Slice and serve.

    Expert Tips for this Recipe

    Ovens & Air Fryers

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Sliced coffee and walnut cake on plates.

    Bakeware

    Metal bakeware (if you can, choose light-colored bakeware for an even better bake) is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.

    Storage and Freezing

    Store this coffee walnut loaf cake in an airtight container at room temperature for 2 to 3 days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.

    Alternatively, you can freeze the coffee walnut loaf cake by wrapping it in cling film and tin or aluminum foil for up to 3 months.

    Coffee Walnut Loaf Cake FAQ

    Where does coffee and walnut cake originate from?

    Coffee and walnut cake is a coffee-flavored sponge cake that contains walnut pieces that originated in the United Kingdom.

    What cake tin did you use?

    I used a USA Pan Medium Loaf Pan, which is 9"x5"x2.75" (23cm x 13cm x 7cm). This is about the same size as a regular or standard loaf tin across the globe.

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    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Slice of coffee and walnut loaf on a plate.

    Coffee and Walnut Loaf Cake

    Angie Dixon
    This easy, moist classic coffee and walnut cake is full of coffee and walnut notes, topped with a delicious coffee and brown sugar cream cheese frosting.
    5 from 4 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 30 minutes mins
    Cook time.Cook Time 1 hour hr
    Total time.Total Time 1 hour hr 30 minutes mins
    CourseCourse Dessert, Snack, Tea
    CuisineCuisine British
    Servings 10 Slices

    Equipment

    • Loaf Pan (9x5 Inch - 23x13cm)
    • Mixing Bowls

    Ingredients
     
     

    Coffee Walnut Loaf Cake

    • 2 tablespoons instant coffee (espresso powder)
    • 180 mL hot water
    • 165 grams light brown sugar
    • 150 grams white granulated sugar (caster/granulated)
    • 113 grams butter (soft)
    • 2 eggs (medium/large/size 6)
    • 2 teaspoon vanilla extract
    • 330 grams plain flour (all-purpose/standard grade)
    • 3 teaspoon baking powder
    • ½ teaspoon table salt
    • 95 grams walnuts (chopped)

    Coffee Brown Sugar Cream Cheese Frosting

    • 1 tablespoon water/milk
    • ½ teaspoon instant coffee (espresso powder)
    • 60 grams cream cheese (room temperature)
    • 30 grams butter (room temperature)
    • 3 tablespoon light brown sugar
    • 13 tablespoon icing sugar (*see notes)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C/355°F. Grease and line a regular or standard loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the loaf.
    • Add the coffee to the hot water, stir, and allow it to cool.
      2 tablespoons instant coffee, 180 mL hot water
    • In a large bowl, beat together the butter, brown and white sugar until well combined. This will take about 2-3 minutes using an electric hand mixer.
      165 grams light brown sugar, 150 grams white granulated sugar, 113 grams butter
    • Add in the eggs and vanilla and beat until well combined, light, fluffy, and smooth. About 2-3 minutes using an electric mixer.
      2 eggs, 2 teaspoon vanilla extract
    • Pour in the cooled coffee mixture.
    • Add in the walnuts, flour, salt, and baking powder. Mix until combined.
      330 grams plain flour, 3 teaspoon baking powder, ½ teaspoon table salt, 95 grams walnuts
    • Pour into the loaf tin. Bake for 50-60 minutes or until a cake tester or toothpick comes out mostly clean from the center of the loaf.
    • Allow the cake to cool in the tin for 15 minutes before placing it on a cooling rack to cool completely.
    • Combine 1 tablespoon of water/ milk with the ½ teaspoon of coffee, stir, and set aside. In a large mixing bowl, combine the room-temperature cream cheese and butter. Beat with an electric hand mixer until smooth and combined. This will take about 3-5 minutes.
      1 tablespoon water/milk, ½ teaspoon instant coffee, 60 grams cream cheese, 30 grams butter
    • Add in the brown sugar and beat until well combined and dissolved. This will take about 3 to 5 minutes.
      3 tablespoon light brown sugar
    • Add in the coffee milk and mix through. Then add 10 tablespoon of the icing sugar and mix. Continue adding the icing sugar one tablespoon at a time until the frosting is a nice spreadable consistency.
      13 tablespoon icing sugar
    • Spread the icing over the top of the cake. Slice and serve.

    Notes

    • Wait for the oven to preheat properly before baking, with the oven rack in the middle of the oven. Use room temperature ingredients. 
    • To help the bread split open in the middle during baking (which also allows the cake to rise), place either a thin band of melted butter or cut thin 2mm x 2mm wide strips of butter and place in the center of the loaf. An optional extra.
    • Do not overbake the loaf. Check the status of the loaf at 45 minutes and continue baking at 5 to 10-minute increments until a tester comes out mostly clean.
    • The frosting is an optional extra for this cake. I find the cake delicious enough without the frosting. However, the coffee brown sugar frosting does add a nice dimension to the cake.
    • *Icing sugar is measured in tablespoons for this recipe's frosting simply because I found it easier to add the icing sugar in tablespoons at a time to reach the correct consistency. Since this is frosting the measurement doesn't need to be gram accurate. 
    • If it feels like the frosting needs more icing sugar than the recipe calls for, pop it into the fridge for 5 minutes.

    Storage and Freezing

    Store this coffee walnut loaf cake in an airtight container at room temperature for 2 to 3 days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.
    Alternatively, you can freeze the coffee walnut loaf cake by wrapping it in cling film and tin or aluminum foil for up to 3 months.

    Nutrition

    Serving: 1slice | Calories: 437kcal | Carbohydrates: 72g | Protein: 5g | Fat: 15g | Sodium: 374mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    Pin for Later

    Slice of coffee and walnut loaf on a plate.
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    Comments

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      Recipe Rating




    1. Christina says

      May 06, 2023 at 10:09 am

      5 stars
      This is a very good, thought-out recipe. It turned out perfectly. I love the fact that you include the ingredients under each step (so useful!). I used less sugar in all aspects and still so delicious!

      Reply
    2. Jen says

      April 14, 2023 at 8:52 pm

      Looks great. What mass of walnuts does it need? This isn't in the ingredients.

      Reply
      • Mary-Lou says

        April 14, 2023 at 9:13 pm

        Hi,

        I've cleared and purged the cache so it should show up now, but 95 grams or 1 cup of chopped walnuts.

        Thanks

        Reply
        • Jen says

          April 14, 2023 at 9:55 pm

          Thank you!

          Reply

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