Coffee and Walnut Loaf Cake

Why You’ll Love This Recipe

If you’re a fan of coffee-flavored desserts, this loaf cake is a must-try. The coffee provides a subtle richness without overpowering the sweet, moist crumb, while the chopped walnuts add a lovely texture and nutty flavor throughout. It’s a no-fuss, single-bowl recipe that delivers on both taste and presentation. Perfect for breakfast, brunch, or dessert, this cake also keeps well, making it great for make-ahead baking or gifting.

Ingredients

• 1/2 cup (115g) unsalted butter, softened

• 1/2 cup (100g) brown sugar

• 2 large eggs

• 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water

• 1 cup (120g) self-raising flour

• 1/2 teaspoon baking powder

• 1/4 cup (60ml) milk

• 2/3 cup (75g) chopped walnuts

• Optional: extra walnuts for topping

For the icing (optional):

• 1/2 cup (60g) powdered sugar

• 1 teaspoon instant coffee dissolved in 1 tablespoon hot water

• 1–2 teaspoons water or milk, as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Stir in the dissolved coffee until fully incorporated.

5. Sift in the self-raising flour and baking powder, and mix until just combined.

6. Gradually add the milk to loosen the batter, then fold in the chopped walnuts.

7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chopped walnuts on top, if desired.

8. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. If icing, mix powdered sugar with dissolved coffee and a bit of milk or water until smooth. Drizzle over the cooled cake before serving.

Servings and Timing

• Servings: 8–10 slices

• Prep time: 15 minutes

• Cook time: 40–45 minutes

• Total time: 1 hour

Variations

• Chocolate Chip Twist: Add a handful of mini chocolate chips for a mocha-style loaf.

• Vegan Option: Use plant-based butter, a flax egg substitute, and non-dairy milk.

• Espresso Boost: Use strong espresso instead of instant coffee for a more intense coffee flavor.

• Layer Cake Version: Double the recipe and bake in round cake pans for a layered cake version with buttercream frosting.

Storage/Reheating

• Storage: Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Freezing: Wrap the cake (without icing) in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: Individual slices can be gently warmed in the microwave for 10–15 seconds if desired.

FAQs

Can I use brewed coffee instead of instant?

Yes, but make sure it’s strong and cooled. Reduce the amount of milk slightly to account for the extra liquid.

Can I use plain flour instead of self-raising?

Yes, just add 1 1/2 teaspoons of baking powder to every cup of plain flour used.

Can I omit the icing?

Definitely! The loaf is flavorful enough on its own, but the icing adds a sweet finishing touch.

Is this cake suitable for freezing?

Yes, wrap it well without the icing and freeze for up to 3 months.

Can I make this loaf gluten-free?

Yes, use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.

Can I add spices like cinnamon?

Absolutely! A dash of cinnamon or nutmeg complements the coffee and walnut flavors nicely.

Can I use a different nut?

Yes, pecans or hazelnuts are great alternatives to walnuts.

What type of coffee works best?

Instant coffee granules or strong espresso both work well; adjust the amount for your preferred intensity.

Can I make this into muffins?

Yes, divide the batter into a muffin tin and bake for 20–25 minutes at the same temperature.

Is this recipe kid-friendly?

Yes, the coffee flavor is mild, and there’s no caffeine overload. It’s more about flavor than kick.

Conclusion

Coffee and Walnut Loaf Cake is a timeless bake that’s simple to prepare yet full of rich, comforting flavor. With its moist crumb, nutty texture, and subtle coffee notes, it’s the perfect companion to your afternoon a cozy brunch spread. Whether you’re an experienced baker or a beginner, this classic recipe is bound to impress with minimal effort.

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