If you’re craving a flavorful coffee dessert that combines a rich taste with the satisfying crunch of nuts, this coffee and walnut loaf cake recipe is just what you need. It’s moist enough to impress guests yet simple enough for any day you want a cozy slice alongside your favorite warm drink. Plus, you can easily tweak it to match your dietary needs and coffee preferences.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar
- 3 large eggs, room temperature
- 1¾ cups (220 g) self-raising flour
- 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water (or 1–2 teaspoons coffee extract)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon cinnamon (optional for subtle spice)
- ¼ teaspoon fine salt
- ½ cup (60 g) chopped walnuts, plus a few whole halves for decorating
For the buttercream frosting (optional)
- ½ cup (113 g) unsalted butter, softened
- 1¾ cups (210 g) powdered sugar (also known as icing sugar)
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
- ½ teaspoon vanilla extract (optional)
Directions
- Preheat your oven
- Set your oven to 320°F (160°C) if using a fan setting. Lightly grease a standard loaf tin, then line it with parchment paper.
- Cream butter and sugar
- In a mixing bowl, beat the softened butter and brown sugar until fluffy. This step adds air to the mixture, helping your loaf rise.
- Add eggs and coffee
- Beat the eggs in one at a time. It’s fine if the batter looks a bit curdled. Then gently mix in the dissolved coffee mixture (or coffee extract) and optional vanilla extract.
- Combine dry ingredients
- In a separate bowl, whisk together the flour, optional cinnamon, and fine salt. Add this blend to your butter mixture gradually, folding until just combined. Overmixing can cause a dense texture.
- Stir in walnuts
- Fold chopped walnuts through the batter. If you prefer fewer nuts, sprinkle them only on top later.
- Fill and bake
- Pour the batter into your prepared loaf tin. Fill it about two-thirds full to allow room for rising. Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs.
- Cool your loaf
- Remove the tin from the oven and let it rest for about 10 minutes. Carefully lift the cake out of the tin and place it on a cooling rack to cool completely.
- Mix the frosting (optional)
- Beat the softened butter and powdered sugar until creamy. Add the dissolved coffee mixture and optional vanilla. If it’s too thick, add a splash of milk or water. Spread or pipe the frosting over the cooled loaf, then garnish with walnut halves.
Tips & variations
- Adjust coffee strength: For a bolder coffee kick, use a double shot of espresso or add an extra tablespoon of coffee granules.
- Go gluten-free: Swap in gluten-free self-raising flour if you’re sensitive or prefer that option.
- Consider alternate icings: A coffee mascarpone spread can replace buttercream for a lighter, tangy flavor.
- Freeze it easily: Slice the loaf first, place pieces between sheets of parchment or wax paper, and freeze them in an airtight container. Many bakers report it maintains its moist texture, even with buttercream.
Nutrition facts
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Cholesterol | 115 mg |
| Sodium | 210 mg |
| Total Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Total Sugars | 28 g |
| Protein | 6 g |
Final thoughts
A coffee and walnut loaf cake is a timeless treat that highlights the warm aroma of coffee and the distinct crunch of walnuts. Whether you’re hosting a casual get-together or simply enjoying a slice for breakfast, this recipe strikes the balance between indulgent and effortless. Once you master this go-to version, you can explore more variations, play with different nut options, or even try decaf for a gentler twist.
Frequently asked questions (FAQs)
- Can I make this cake nut-free?
- Absolutely. Simply leave the walnuts out of the batter and garnish with coffee-flavored icing or chocolate shavings instead.
- How do I store it?
- Keep your loaf in an airtight container at room temperature for up to 3–4 days. If you live in a warmer climate, you can refrigerate it, but bring slices back to room temperature before serving.
- Can I reduce the caffeine?
- Yes. You can use decaffeinated instant coffee or skip it entirely. The flavor will be milder, but still delicious.
- Why is my cake too dense?
- Overmixing or adding flour too quickly can lead to a heavier texture. Fold your dry ingredients gently, and make sure your butter and eggs are room temperature for an even rise.
- Can I use other nuts?
- Feel free to use pecans or hazelnuts instead of walnuts. They bring a different but equally tasty crunch to your loaf.
Coffee and Walnut Loaf Cake Recipe
Servings
10
servingsPrep time
25
minutesCooking time
1
hourCalories
430
kcalIngredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) light brown sugar
3 large eggs, room temperature
1 3/4 cups (220 g) self-raising flour
2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water (or 1–2 teaspoons coffee extract)
1 teaspoon vanilla extract (optional)
1/2 teaspoon cinnamon (optional for subtle spice)
1/4 teaspoon fine salt
1/2 cup ½ cup (60 g) chopped walnuts, plus a few whole halves for decorating
- For the buttercream frosting (optional)
1/2 cup (113 g) unsalted butter, softened
1 cup (210 g) powdered sugar (also known as icing sugar)
1 tablespoon instant coffee dissolved in 1 tablespoon hot water
1/2 teaspoon vanilla extract (optional)
Directions
- Preheat your oven: Set your oven to 320°F (160°C) if using a fan setting. Lightly grease a standard loaf tin, then line it with parchment paper.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and brown sugar until fluffy. This step adds air to the mixture, helping your loaf rise.
- Add eggs and coffee: Beat the eggs in one at a time. It’s fine if the batter looks a bit curdled. Then gently mix in the dissolved coffee mixture (or coffee extract) and optional vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, optional cinnamon, and fine salt. Add this blend to your butter mixture gradually, folding until just combined. Overmixing can cause a dense texture.
- Stir in walnuts: Fold chopped walnuts through the batter. If you prefer fewer nuts, sprinkle them only on top later.
- Fill and bake: Pour the batter into your prepared loaf tin. Fill it about two-thirds full to allow room for rising. Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs.
- Cool your loaf: Remove the tin from the oven and let it rest for about 10 minutes. Carefully lift the cake out of the tin and place it on a cooling rack to cool completely.
- Mix the frosting (optional): Beat the softened butter and powdered sugar until creamy. Add the dissolved coffee mixture and optional vanilla. If it’s too thick, add a splash of milk or water. Spread or pipe the frosting over the cooled loaf, then garnish with walnut halves.
Notes
- Adjust coffee strength: For a bolder coffee kick, use a double shot of espresso or add an extra tablespoon of coffee granules.
Go gluten-free: Swap in gluten-free self-raising flour if you’re sensitive or prefer that option.
Consider alternate icings: A coffee mascarpone spread can replace buttercream for a lighter, tangy flavor.
Freeze it easily: Slice the loaf first, place pieces between sheets of parchment or wax paper, and freeze them in an airtight container. Many bakers report it maintains its moist texture, even with buttercream.
