Coffee and Walnut Loaf
Soft, moist Coffee and Walnut Loaf topped with a soft smooth Espresso Cream Cheese Frosting and chopped walnuts
Servings 8 slices
Ingredients
- For the cake:
- 200 g sifted plain flour
- 2 tsp baking powder
- 1 tsp instant espresso
- ½ tsp salt
- 75 g chopped walnuts
- 200 g soft light brown sugar
- ½ tsp ground cinnamon
- 2 large eggs
- 125 ml whole milk
- 1 tsp vanilla
- 125 g unsalted butter room temp
- For espresso cream cheese frosting:
- 200 g full fat cream cheese room temp
- 100 g unsalted butter room temp
- 1 tsp instant espresso dissolved in a splash of whole milk
- 100 g icing sugar
- 25 g chopped walnuts to top cake
Instructions
- Measure out all dry and wet ingredients
- Place sugar and butter in bowl of stand mixer and beat until pale and fluffy
- Add 1 egg at a time, waiting until previous is fully incorporated into mixture
- Add milk and vanilla and continue to mix
- Once combined, add the flour, bicarb, salt and espresso mixture
- When fully mixed, fold in chopped walnuts
- Pour mixture into lined and greased loaf tin and place in preheated oven at 180°C and bake for around 50 -60 minutes, checking after 50 and when skewer comes out clean
- Leave to cool on rack completely
- To make frosting, add very soft unsalted butter to bowl and begin to beat
- Add cream cheese and beat until fully combined
- Slowly add sugar and instant espresso(dissolved in a touch of milk) and continue to mix till fully incorporated – place in fridge until ready
- When cake is cool, spread frosting on top of the loaf, then finish with chopped walnuts before serving