Coffee Walnut Loaf Cake Recipe

This Coffee Walnut Loaf Cake is the ultimate treat for coffee lovers and nut enthusiasts alike. It’s rich, moist, and wonderfully fragrant, blending the deep, roasted notes of coffee with the satisfying crunch of toasted walnuts. Whether you’re planning a cozy afternoon break or need a quick dessert for unexpected guests, this loaf cake delivers every time. The best part? It’s incredibly simple to make with pantry staples, and it tastes like something you’d get at a charming little café.

Why You’ll Love This Recipe

• Full of Bold Flavor: The rich aroma and taste of brewed coffee are infused into every bite—coffee lovers, rejoice!
• Effortlessly Easy: A one-bowl wonder that’s ready to bake in under 15 minutes of prep.
• Perfect Texture: Moist and tender crumb with crunchy walnut pieces throughout for that irresistible bite.
• Crowd Pleaser: Whether it’s brunch, tea time, or a quick snack, this loaf cake is always a hit.

Ingredients You’ll Need

• All-purpose flour: Provides the structure for the cake—don’t overmix to keep it soft.
• Baking powder: Gives the loaf a nice rise and fluffy texture.
• Granulated sugar: Adds sweetness and balances the bold coffee flavor.
• Butter: For richness and moisture—use unsalted for better control over salt levels.
• Eggs: Helps bind the ingredients and adds to the moist crumb.
• Strong brewed coffee: The star of the show! Use a robust brew for the best flavor impact.
• Vanilla extract: Enhances the coffee and walnut flavors with a touch of warmth.
• Chopped walnuts: Adds crunch and a nutty depth—toast them lightly for extra flavor.
• Salt: Just a pinch to bring out all the other flavors.

Variations

• Chocolate Swirl: Add a swirl of melted dark chocolate into the batter before baking.
• Coffee Glaze: Mix powdered sugar with a bit of coffee for a sweet drizzle on top.
• Nut-Free: Skip the walnuts and fold in mini chocolate chips or dried fruit.
• Spiced: Add a dash of cinnamon or nutmeg for a cozy twist.

How to Make Coffee Walnut Loaf Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a separate bowl, beat the softened butter and sugar until light and fluffy. This helps create a tender texture.

Step 4: Add Eggs and Flavor

Beat in the eggs one at a time, then stir in the brewed coffee and vanilla extract.

Step 5: Combine and Fold

Gently mix the wet ingredients into the dry until just combined. Don’t overmix! Fold in the chopped walnuts.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Pro Tips for Making the Recipe

• Use Freshly Brewed Coffee: The stronger, the better—don’t use instant coffee if you can avoid it.
• Toast the Walnuts: Just a few minutes in a dry skillet or oven brings out a deep, nutty flavor.
• Room Temperature Ingredients: Butter and eggs mix better and give you a more uniform batter.
• Don’t Overbake: Keep an eye on the cake in the final 10 minutes to avoid drying it out.

How to Serve

This loaf cake shines on its own, but it pairs beautifully with a few extras:

With Coffee or Tea

A hot cup of coffee or a spiced chai brings out the richness of the cake.

Dressed Up

Top with a light coffee glaze, whipped cream, or even a scoop of vanilla ice cream for dessert.

On a Breakfast Platter

Slice and serve alongside fresh fruit, yogurt, and scrambled eggs for a complete breakfast spread.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will stay moist at room temperature for up to 3 days.

Freezing

Wrap slices individually or the whole loaf in plastic and foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm slices in the microwave for 10–15 seconds or in a toaster oven for a freshly-baked feel.

FAQs

Can I use instant coffee instead of brewed coffee?
Yes, but dissolve it well in warm water before adding it. Brewed coffee provides a deeper flavor, so use instant only in a pinch.

How do I prevent walnuts from sinking to the bottom?
Toss the walnuts in a bit of flour before folding them into the batter. This helps keep them suspended throughout the cake.

Can I make this loaf cake dairy-free?
Absolutely. Substitute the butter with a plant-based butter or coconut oil, and make sure your coffee is unsweetened and non-dairy.

Why did my loaf cake crack on top?
That’s totally normal for loaf cakes! It’s just the batter expanding and rising. It doesn’t affect the flavor or texture at all.

Final Thoughts

If you’re looking for a cake that’s comforting, flavorful, and a little bit sophisticated, this Coffee Walnut Loaf Cake absolutely delivers. It’s the kind of recipe that becomes a staple—something you’ll bake again and again, especially when you need something easy yet impressive. Give it a try, and enjoy every delicious bite!

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