Description

A rich and moist Coffee Walnut Loaf Cake combining the bold flavor of coffee with the crunch of toasted walnuts. Perfect for afternoon tea or a sweet breakfast treat.

Ingredients

1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar
2 large eggs
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) strong brewed coffee, cooled
1/4 cup (60ml) milk
1 tsp vanilla extract
3/4 cup (90g) chopped walnuts, toasted
Optional: 2 tbsp instant coffee granules for stronger flavor

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Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan.
Cream the butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, mix the brewed coffee, milk, and vanilla extract (and instant coffee granules if using).
Alternately add the dry ingredients and coffee mixture to the butter mixture, beginning and ending with the flour.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a more intense coffee flavor, add an espresso glaze on top once cooled.
You can substitute pecans for walnuts if preferred.
Store in an airtight container for up to 4 days.