Coffee and Walnut Loaf Cake
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
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Servings
9 1 inch slices
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Calories
476 kcal
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Course
Dessert
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Cuisine
International
Coffee and Walnut Loaf Cake
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This coffee and walnut loaf cake recipe is the perfect everyday cake to make for an afternoon snack or tea or when neighbors come visiting. It's easy to make from ingredients you likely already have in your pantry. And it's customizable if perhaps you don't.
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Ingredients
- 1⅞ cup (8 ounces or 227 grams) all purpose flour
- 1 tablespoon instant espresso or coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons (8 ounces or 227 grams) unsalted butter, softened plus more for greasing the pan
- 1 cup plus 2 tablespoons (8 ounces or 227 grams) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup walnut halves or pieces, toasted and chopped
Instructions
- Preheat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper.
- Sift or whisk the flour, coffee powder, baking powder, and salt together into a medium bowl.
- Cream the butter and sugar together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.
- Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.
- Add the vanilla and beat in.
- Add the dry ingredients and mix in on low or stir in by hand just until mixed.
- Mix in the chopped walnuts by hand.
- Transfer the cake batter to the prepared loaf pan and give it a few thwacks on the countertop to even it out.
- Bake for 65 to 70 minutes in the middle of the oven until the top is a light brown and a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing from the pan onto a rack. Let the cake cool for at least one hour before cutting.
- Store at room temperature, well-wrapped, for up to one week.
Notes
- Read more about pound cakes and baking ratios as well as other tips and tricks for this coffee and walnut loaf cake in the main post.
- Toasting the walnuts before adding them to the cake batter deepens the nut flavor and keeps them crunchier.
- Be sure to cream the butter and sugar until it becomes light and fluffy - this stage provides the mechanical leavening for this cake. It will take several minutes to reach this stage.
- Mix the dry ingredients and walnuts in on low speed or stir by hand to avoid over-mixing the cake batter.
Nutrition Information
Show Details
Serving
1inch slice
Calories
476kcal
(24%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
185mg
(8%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
730IU
(15%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 91 inch slices
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1inch slice | |
| Calories | 476kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 185mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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