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–+ servings
a coffee and walnut loaf and three cake slices.
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5 from 4 votes

Coffee and Walnut Loaf Cake

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This coffee and walnut loaf cake recipe is the perfect everyday cake to make for an afternoon snack or tea or when neighbors come visiting. It's easy to make from ingredients you likely already have in your pantry. And it's customizable if perhaps you don't.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Unspecified
Servings: 9 1 inch slices
Calories: 476kcal
Author: Joanne Stekler

Equipment

  • Stand mixer or hand mixer
  • 9 inch by 5 inch loaf pan

Ingredients

  • 1⅞ cup (8 ounces or 227 grams) all purpose flour
  • 1 tablespoon instant espresso or coffee powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 16 tablespoons (8 ounces or 227 grams) unsalted butter, softened plus more for greasing the pan
  • 1 cup plus 2 tablespoons (8 ounces or 227 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup walnut halves or pieces, toasted and chopped

Instructions

  • Preheat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper.
  • Sift or whisk the flour, coffee powder, baking powder, and salt together into a medium bowl.
    1⅞ cup (8 ounces or 227 grams) all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon instant espresso or coffee powder
  • Cream the butter and sugar together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.
    16 tablespoons (8 ounces or 227 grams) unsalted butter, softened, 1 cup plus 2 tablespoons (8 ounces or 227 grams) granulated sugar
  • Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.
    4 large eggs, room temperature
  • Add the vanilla and beat in.
    1 teaspoon vanilla extract
  • Add the dry ingredients and mix in on low or stir in by hand just until mixed.
  • Mix in the chopped walnuts by hand.
    1 cup walnut halves or pieces, toasted and chopped
  • Transfer the cake batter to the prepared loaf pan and give it a few thwacks on the countertop to even it out.
  • Bake for 65 to 70 minutes in the middle of the oven until the top is a light brown and a toothpick inserted into the cake comes out clean.
  • Let the cake cool in the pan for 10 minutes before removing from the pan onto a rack. Let the cake cool for at least one hour before cutting.
  • Store at room temperature, well-wrapped, for up to one week.

Notes

  • Toasting the walnuts before adding them to the cake batter deepens the nut flavor and keeps them crunchier.
  • Be sure to cream the butter and sugar until it becomes light and fluffy - this stage provides the mechanical leavening for this cake. It will take several minutes to reach this stage.
  • Mix the dry ingredients and walnuts in on low speed or stir by hand to avoid over-mixing the cake batter.
Read more about pound cakes and baking ratios as well as other tips and tricks for this coffee and walnut loaf cake in the main post.

Nutrition

Serving: 1inch slice | Calories: 476kcal | Carbohydrates: 45g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 185mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg