Friday, 20 May 2011

Coffee and Walnut Loaf Cake

Coffee and walnut loaf cake


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). 

Ingredients

For the cake mix

2 large eggs
Unsalted butter, softened, plus a little more for greasing 
Caster sugar 
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 coffee
300g icing sugar
a big handful of walnut halves or pieces, lightly toasted (for decoration)

Serves 8

  1. 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. 
  2. 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. 
  3. Beat in the vanilla extract and coffee, then gently but thoroughly fold in the flour, and then the walnuts.
  4. 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.
  5. 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. 


Coffee and walnut loaf cake

 Original recipe found here.

16 comments:

  1. That looks so delicious I don't even care that I don't like coffee!

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  2. oh god I am soooo hungry, I'm just popping over if that's okay?

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  3. Ooh yummy. Definitely will have to put this on the list.

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  4. This look great- definitely one to try out! Really like the new banner on your main page too. x

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  5. Thanks all :) It was the best recipe for coffee walnut cake I've found so far, and the trick of weighing out the eggs then matching the other main ingredients to this is definitely a keeper. x

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  6. mine ended up too heavy

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  7. I made this exactly according to your recipe (three eggs) and it came out perfectly. I'll definitely be making this again.

    I'd post some pictures bit it didn't last very long.

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  8. Glad it worked out for you! Probably about time I got round to baking this again actually...

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  9. Just found this recipe via Google and tried it out - worked perfectly! Brilliant method. Thank you! When I feature my attempt on my blog in a couple of weeks' time I'll link it back to your blog - now following you on Bloglovin' :)

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    1. Glad to hear it worked out! It is such a tasty cake. Perhaps a little too tasty to my health, but nevermind! :)

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    2. Yep, I'm banned from sugar for a day or two now, but it was so worth it. Will be trying the 'weighing eggs' method with other cakes!

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  10. Excellent recipe will be making it again

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  11. How much butter? you missed that.

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    1. Hi Anonymous - in this recipe you use the same amount of butter, sugar and flour as you do eggs, so just weigh the eggs (in their shells) and this will give you the weight of butter you need. It makes for a very nice sponge. Hope that helps!

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  12. After reading this recipe had to make it on this wet Sunday afternoon! Made it with 3 eggs, and my husband and I have just eaten a few slices(!) with a cup of tea. The only thing different to yours is that I had to leave it in the oven for about 10 mins extra. Delish!

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  13. I found your recipe via Google too, it's great, a keeper - thanks!

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Thanks for your thoughts. I really enjoy reading them and will always pop over to your own space on the web for a visit :)

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