Why You’ll Love This Recipe

Coffee Walnut Loaf Cake is a classic teatime treat known for its rich, bold coffee flavor paired with the satisfying crunch of toasted walnuts. Moist, tender, and subtly sweet, this loaf cake is perfect for coffee lovers who enjoy a nutty texture in every bite. Whether served with a warm beverage or as a standalone dessert, it delivers comfort and sophistication in a simple slice.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsstrong brewed coffeebaking powdersaltchopped walnutsvanilla extractmilk (optional for added moisture)

directions

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

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Pour in the brewed coffee and mix until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Add a splash of milk if the batter seems too thick.

Fold in the chopped walnuts gently.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (approximately 8-10 slices).
Preparation time: 15 minutes
Baking time: 45-55 minutes
Cooling time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add a coffee glaze on top using confectioners’ sugar and a few tablespoons of strong coffee.

Mix in a few chocolate chips for a mocha twist.

Swap half the walnuts with pecans for a different nutty flavor.

Use espresso powder for an even bolder coffee taste.

storage/reheating

Store the Coffee Walnut Loaf Cake in an airtight container at room temperature for up to 4 days.
Refrigerate for up to a week for extended freshness.
To freeze, wrap the loaf tightly and store for up to 2 months.
To serve warm, microwave a slice for 10–15 seconds.

FAQs

Can I use instant coffee instead of brewed?

Yes, dissolve 1–2 teaspoons of instant coffee in hot water as a substitute.

Do I need to toast the walnuts?

Toasting enhances flavor but is optional.

Can I use oil instead of butter?

Yes, but the flavor and texture will differ slightly—use neutral oil like canola or vegetable.

How can I tell if the cake is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Is this cake very sweet?

It’s moderately sweet, balanced by the bold coffee and nuts.

Can I add frosting?

Yes, a light coffee or cream cheese frosting works well.

Is this suitable for kids?

The coffee flavor is mild, but you can reduce or replace it with milk for a kid-friendlier version.

What’s the best way to chop the walnuts?

Roughly chop by hand or pulse briefly in a food processor—avoid over-processing.

Can I double the recipe?

Yes, use two loaf pans and adjust baking time slightly.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

Conclusion

Coffee Walnut Loaf Cake offers a delightful blend of bold coffee flavor and nutty texture that makes it an ideal choice for any time of day. Whether enjoyed as a breakfast treat, afternoon snack, or after-dinner dessert, its balance of richness and crunch is sure to please. Give this classic recipe a try and savor a slice of comfort with every bite.