Coffee and Walnut Loaf Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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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
Description
The Coffee and Walnut Loaf Cake blends all-purpose flour with instant espresso and baking powder, yielding a fragrant base. Creaming softened butter and sugar until light sets up the batter for a fluffy crumb. Eggs and vanilla extract enrich the mixture, while carefully mixing in the dry ingredients and toasted walnuts avoids toughness.
Baked in a greased and parchment-lined loaf pan at 325°F, the cake achieves a light brown top and moist interior after about an hour. Cooling in the pan before transferring ensures the loaf holds its shape. The toasted walnuts contribute a contrasting crunch and deepen the nutty flavor.
This cake is well suited as a coffee companion or light dessert. Its sliceable form allows easy portioning. Toasting walnuts ahead highlights their flavor and maintains texture, while proper creaming of butter and sugar ensures a consistent rise in the loaf.
Ingredients
- 1⅞ cup all-purpose flour 8 ounces or 227 grams
- 1 tablespoon instant espresso or coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons unsalted butter plus more for greasing the pan, softened, (8 ounces or 227 grams
- 1 cup plus 2 tablespoons granulated sugar 8 ounces or 227 grams
- 4 egg large, 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
- Toast walnuts before adding to the batter to enhance flavor and crunch.
- Cream butter and sugar until light and fluffy; this process leavens the cake and affects texture.
- Mix dry ingredients and walnuts gently to avoid overworking the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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