Description
A rich and moist Coffee Walnut Loaf Cake that combines the bold taste of coffee with the satisfying crunch of walnuts. Perfect for breakfast, teatime, or dessert.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the brewed coffee, milk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 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 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.
Notes
- Use freshly brewed strong coffee for the best flavor.
- To enhance the crunch, toast the walnuts before adding them to the batter.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg