Coffee and Walnut Loaf Cake
A simple, coffee-scented loaf cake, studded with walnuts and topped with a rich coffee buttercream.
Ingredients
Cake
- 6 oz or 175g butter
- 6 oz or 175g dark brown sugar
- 3 eggs, beaten
- 6 oz or 175g self-raising flour, sifted
- 2 oz or 55g walnuts, chopped
- 1 tbsp Camp coffee essence or 1 tbsp instant coffee dissolved in 1 tbsp warm water
Buttercream
- 6 oz or 175g icing sugar/powdered sugar, sifted
- 3 oz or 85g butter, softened
- 1 tbsp milk
- 1 tbsp Camp coffee essence (or 1 tbsp instant coffee dissolved in 1 tbsp warm water)
- walnuts, to decorate
Instructions
- Preheat oven to 350F/175C (conventional).
- Cream the butter and sugar until light and fluffy.
- Then add the coffee essence and mix until well distributed.
- Add the eggs, gradually, beating well between each addition.
- Fold in the flour and then the walnuts.
- Spoon the mixture into a lined 2lb loaf tin and bake for approximately 45 minutes, or until a skewer comes out clean.
- Remove from the oven and let cool briefly before lifting out onto a wire rack to cool.
- For the buttercream, cream the butter and sugar until light and fluffy, then add the milk and coffee. Spread over the top of the cake and scatter with walnuts.
- Slice and enjoy!