Ingredients
FOR THE COFFEE WALNUT LOAF CAKE
- ▢260 g plain flour (all purp flour) (2 cups / 9oz)
- ▢2 teaspoons baking powder
- ▢¼ teaspoon salt
- ▢1 cup white granulated sugar (200g / 7oz)
- ▢115 g unsalted butter, softened (½ cup / 4oz)
- ▢¼ cup oil
- ▢2 large eggs, room temperature
- ▢⅔ cup sour cream, room temperature
- ▢2 tablespoons instant coffee granules dissolved in ¼ cup hot water
- ▢1 ½ teaspoons vanilla
- ▢½ cup roughly chopped walnuts (50g/2oz)
THE COFFEE BUTTERCREAM FROSTING
- ▢1 ½ cups icing sugar (195g / 7oz)
- ▢115 g butter
- ▢1 tablespoon coffee granules dissolved in 1 tablespoon hot water
- ▢½ teaspoon vanilla extract
- ▢8 walnut halves
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Grease your loaf tin and line with baking paper.
- FOR THE CAKE:Combine the flour, baking powder and salt in a bowl and whisk to combine and disperse everything. Set aside.
- In a large mixing bowl or the bowl of a stand mixer (paddle attachment), combine the sugar and butter and beat just until smooth and combined. Add the oil and beat on medium high for another minute or so until light and creamy.
- Add the eggs one at a time, beating each time until smooth and completely combined.
- Combine the sour cream, coffee and vanilla in a small jug.
- Add ⅓ of the flour mixture to the butter-egg mixture and fold in with a spatula until just combined.
- Add ½ the sour cream mixture and fold through.
- Continue alternating, 3 more times – flour, sour cream, flour – carefully folding until everything is just incorporated.
- Gently fold in the chopped walnuts until combined.
- Bake 50-60 minutes until a toothpick comes out with a crumb or two attached.
- Let the cake cool for 10 minutes in the pan before using the edges of the baking paper to lift it out of the tin and transfer to a wire rack to cool completely.
- FOR THE COFFEE FROSTING:Once the cake has cooled completely, using a whisk attachment, beat together roughly ½ a cup of the icing sugar and the butter until combined.
- Add the remaining sugar and whip for 2-3 minutes until light and fluffy.
- Add the vanilla and coffee and whip for another minute.
- Spread the frosting over the cooled cake and top with walnut halves.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Baking time: The baking time will depend on your oven and the exact loaf tin size you’re using and your oven. Check for doneness 5-10 minutes before the recipe suggests.
- Loaf pans: My loaf pan is 8×5 inches and about 4 inches deep. Anything close to this will work. Just keep in mind a cake in a larger loaf tin make bake quicker but will be shallower (not so tall).
- Storage: Store this coffee walnut cake in an airtight container at room temperature for 3-4 days.