This is the first time I've attempted a coffee cake in a loaf tin, and I was really happy with the way it came out. Moist, light, with a subtle coffee flavour and nice crunchy walnuts. I served this at a dinner with friends yesterday, and the butter cream icing received particular praise. Definitely one to make again (and again!).
This recipe uses a really easy and effective way of measuring out ingredients - simply weigh your eggs (in their shells) then weigh out the same amount of butter, sugar and flour. So, if your eggs weighed 175g, you would use 175g each of butter/sugar/flour. Easy huh?
I use 2 eggs in this recipe because that's what I had in the house. As such it was just a smidge on the small side - 3 would be ideal for a standard sized loaf tin (just keep everything else the same, adjusting the sugar, flour and butter accordingly).
For the cake mix
2 large eggs
Unsalted butter, softened, plus a little more for greasing
Self-raising flour with a pinch of salt
1 tsp vanilla extract
2 tbsp strongly brewed coffee (you can use instant if that's what you have)
100g walnuts, lightly toasted and chopped
For the buttercream icing
100g unsalted butter, softened
2 tbsp strongly brewed coffee300g icing sugar
a big handful of walnut halves or pieces, lightly toasted (for decoration)
- Pre-heat the oven to 180 oC and grease a loaf tin. Weigh the eggs in their shells and weigh out the same amount of butter, sugar and flour.
- In a bowl, beat the butter until creamy, then beat in the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, adding a tablespoon of sifted flour if the mix looks as if it's going to curdle.
- Beat in the vanilla extract and coffee, then gently but thoroughly fold in the flour, and then the walnuts.
- Now check the consistency of the batter. Scoop up a tablespoon of the mixture and hold it over the bowl. If it drops down fairly easily, it's just right. If it sticks stubbornly in the spoon, fold a tablespoon or two of milk into the mixture. Bake for around 25-30 mins, or until a knife come out clean. Cover the top with foil if it's browning too fast. Cool on a wire rack.
- While the cake is cooling, make the icing. Beat the butter until very smooth, then beat in the coffee and icing sugar until smooth. When the cake is completely cool, cut it through the middle, and cover one half with half of the icing. Sandwich the two halves together, then spread the remaining icing on top and decorate with the walnut pieces. Serve in nice thick wedges.
Original recipe found here.