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Coffee and Walnut Loaf Cake

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Coffee and Walnut Loaf Cake is a moist, flavorful classic that combines rich coffee flavor with the nutty crunch of walnuts in every bite. Perfect for brunch, teatime, or dessert, this easy-to-make British bake is topped with an optional coffee icing for an extra indulgent touch. It’s a comforting, crowd-pleasing loaf that keeps beautifully and tastes even better the next day.

Ingredients

For the Cake:

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

  • 1/2 cup (100g) brown sugar

  • 2 large eggs

  • 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water

  • 1 cup (120g) self-raising flour

  • 1/2 tsp 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 tsp instant coffee, dissolved in 1 tbsp hot water
  • 1–2 tsp water or milk (as needed for consistency)

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

  • Cream butter and brown sugar until light and fluffy.

  • Beat in eggs one at a time. Mix in dissolved coffee.

  • Sift in flour and baking powder. Mix until just combined.

  • Add milk and fold in chopped walnuts.

  • Pour batter into loaf pan, smooth the top, and optionally sprinkle extra walnuts.

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

  • Cool in the pan for 10 minutes, then transfer to a wire rack.

  • For the icing, mix powdered sugar with coffee and adjust with water/milk until smooth. Drizzle over cooled cake.

Notes

  • Swap walnuts with pecans or hazelnuts if desired.

  • Add mini chocolate chips for a mocha twist.

  • Use espresso for a stronger coffee flavor.

  • To make muffins, divide the batter and bake for 20–25 minutes.

Find it online: https://avarecipe.com/coffee-and-walnut-loaf-cake/