Enjoy an incredible combination of flavors with this easy-to-make coffee and walnut loaf with a delicious coffee glaze. Perfect with coffee!
If you're from the USA, you'll already know that a coffee cake usually refers to a cake that doesn't have any coffee in it, but it's great to serve with coffee.
The result is fantastic! This coffee and walnut cake has both coffee and coffee liqueur in it and it's really delicious!
It has actually become one of my family's favorite cakes.
I think you will love this moist coffee and walnut loaf cake as much as I do!
- Why you'll love this coffee loaf cake recipe
- What does this easy coffee and walnut cake taste like?
- WHAT YOU NEED TO MAKE THIS COFFEE WALNUT CAKE RECIPE
- Ingredients for both the coffee and walnut loaf cake & coffee glaze
- Equipment you'll need
- HOW TO MAKE COFFEE AND WALNUT CAKE
- Step-by-step Instructions
- Recipe Tips
- Storage Tips
- Freezing Instructions
- TIPS FOR SUCCESS
Why you'll love this coffee loaf cake recipe
- It's a simple, no-fuss cake. This walnut and coffee cake is a cinch to make and you only need one pan. No cake layering, no cake decorating - just an easy-to-make cake.
- It has easy-to-find ingredients. All the ingredients are simple and you probably have most of them in your pantry already.
- It's made in one pan. All you need is a loaf pan.
- It has a unique flavor. This cake has coffee both in the cake and in the glaze, resulting in a wonderful combination of flavors.
- It makes a wonderful food gift. Nothing beats a homemade edible gift! This coffee walnut loaf cake is perfect for that!
- It's absolutely delicious. This is hands down the best coffee and walnut cake!
What does this easy coffee and walnut cake taste like?
This coffee walnut loaf cake is moist, nutty, and mildly spiced. It has a wonderful texture and a luscious coffee glaze on top that really goes well with the walnuts. The coffee and Kahlua add a nice, subtle flavor and a remarkably rich aroma.
WHAT YOU NEED TO MAKE THIS COFFEE WALNUT CAKE RECIPE
Ingredients for both the coffee and walnut loaf cake & coffee glaze
- Flour & Leaveners: I use all purpose flour and baking powder.
- Sugar: I use regular, granulated sugar. You can also use light brown sugar or a combination of granulated and brown sugar. I also use powdered sugar (aka icing sugar) for the coffee glaze.
- Cinnamon & salt: I use a little salt and cinnamon which I think pairs very well with the walnuts and coffee.
- Milk: I use fresh, low-fat milk. You can also use full fat milk.
- Butter: I use unsalted butter.
- Eggs: I use organic eggs.
- Coffee: I use instant coffee powder for the cake, but you can also use instant espresso powder for a much stronger coffee flavor. I also use strong brewed coffee for the glaze.
- Coffee Liqueur: I use a little Kahlua, but you can use any coffee liqueur you like or omit it all together, if you prefer.
- Vanilla: I use pure vanilla extract.
- Walnuts: I use coarsely chopped walnuts, but you could also add some pecans or pistachios, too.
See the recipe card at the end of the post for quantities.
Equipment you'll need
large mixing bowls
a 9X5 inch loaf pan or loaf tin
hand mixer or stand mixer
HOW TO MAKE COFFEE AND WALNUT CAKE
First, prep your pan, by buttering it and lining it with parchment paper.
In a large bowl, combine the flour, cinnamon, baking powder and salt.
In another bowl, beat the butter and sugar together for about 5 minutes, until it's well combined and fluffy.
Add the vanilla, coffee powder, Kahlua and the eggs, one at a time, beating well after each addition.
Gradually add the flour mixture and the milk. Continue beating on high speed until thoroughly combined.
Then fold the chopped walnuts into the batter.
Pour the batter into the prepared loaf pan.
Then bake the cake.
Now it's time to make the coffee glaze topping. Whisk together the powdered sugar, coffee and Kahlua together until smooth.
Pour the glaze over the cooled cake.
While making the glaze, add more coffee or Kahlua according to your taste.
You can store this cake well-covered at room temp for about 2 days, or in the refrigerator for up to about a week.
You can easily freeze this coffee walnut loaf for about 2 months. I usually wrap individual slices in plastic wrap and then place them in freezer bags or freezer-safe containers so they won't absorb any odors.
There are so many ways to enjoy this cake! Here are a few ideas:
- Make it plain -The coffee glaze on this cake is amazing, however, this cake is great on its own, too! You could also just keep it simple and dust it with some powdered sugar instead of the glaze.
- Make it kid-friendly - Easily make this coffee loaf cake free of alcohol by omitting the coffee liqueur and using decaf coffee.
- Make it mocha - Add some mini chocolate chips to the batter for a chocolaty coffee flavor!
- Make it extra walnutty - For a stronger walnut flavor, you finely grind the walnuts, instead of coarsely chopping them. This will add more walnut flavor. Or you could also lightly toast the walnuts first before adding them to the batter.
- Make it fruity - Add some dried raisins, cranberries, or dates (or whatever dried fruit you like) to the cake batter.
- Make it indulgent - Instead of coffee glaze, this cake is fantastic with Salted Caramel Sauce or some melted Nutella, peanut butter, or Lotus Biscoff spread (cookie butter) drizzled on top.
TIPS FOR SUCCESS
- Prep the pan easily: When lining the pan with parchment paper, I like leaving some overhanging. That way they act like handles so I can easily lift the loaf out of the pan when it's done.
- Use high-quality ingredients: Try to use the best ingredients you can get.
- Measure accurately: Weighing all the ingredients first ensures the best, accurate results.
- Don't overmix: Overmixing can result in dry and tough cakes, so make sure you mix the batter until everything is just combined.
- Know your oven: Ovens temperatures vary, so baking times may need to be adjusted accordingly.
According to this article it is! It's a recipe dating back to 1934 from an ad for self-rising flour.
The main difference is that in Britain, coffee cake is flavored with coffee, but in America, coffee cake is a coffee accompaniment. In other words, it isn't flavored with coffee, but it is eaten with coffee.
Yes, this cake freezes very well! I usually freeze it without the glaze.
Although this cake has walnuts which are very healthy, I wouldn't actually call it a "healthy cake". To me, a healthy cake would be one that is low in sugar and fat or sugar free.
Looking for other recipes like this? Try these:
These are amazing to serve with coffee and walnut loaf:
Hope you enjoy this coffee and walnut cake recipe!
Let me know how this coffee & walnut cake turns out for you in the comments below! I’d love to hear from you!
Coffee and Walnut Loaf
- one 9x5 inch loaf pan (23x13cm)
- parchment paper
- hand mixer (or stand mixer)
For the cake
- 2 cups (250g / 9oz) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g / 4oz) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 1 teaspoon vanilla
- 2 tablespoons instant coffee powder
- 3 medium eggs, at room temperature
- 3 tablespoons (45ml) Kahlúa coffee liqueur (optional)
- ½ cup (125ml) milk
- ¾ cup (100g) coarsely chopped walnuts + a few extra for the topping
For the coffee glaze
- 1 cup (130g / 4.5oz) powdered sugar
- 2 tablespoons (30ml) Kahlúa coffee liqueur (or according to taste)
- ½-1 tablespoon brewed coffee, cooled (or according to taste)
Make the cake
- Preheat the oven to 350℉ / 180℃.
- Butter the pan and then line it with parchment paper. Set it aside.
- In a large bowl, combine the flour, cinnamon, baking powder and salt. Set it aside.
- In another bowl, beat the butter and sugar together for about 5 minutes, until everything is well-combined and fluffy.
- Add the vanilla, coffee powder, Kahlua (if using) and the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
- Gradually add the flour mixture and the milk alternately to the butter mixture (I do it in 2 parts). Continue beating on high speed until thoroughly combined.
- Fold the chopped walnuts into the batter.
- Pour the batter into the prepared loaf pan.
- Then bake the cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. When done, take it out of the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before topping it with the coffee glaze.
Make the coffee glaze
- In a small bowl, whisk together the powdered sugar, coffee and Kahlua together until it's smooth. Add more powdered sugar for a thicker consistency. Feel free to add more coffee or Kahlua according to your taste.
- Pour the glaze over the cooled cake and top with more chopped walnuts, if desired.