I’ve been on the hunt for a perfect coffee and walnut loaf cake for some considerable time. Most of the recipes I’ve come across are for round cake tins, involve extraneous ingredients and have tons of icing and sugar. What I wanted was a not too sweet cake mix that I could use in a loaf tin – you know the kind perfect for a pound cake – and perfect for slicing up and taking with you onto the slopes. Ok not everyone will be taking a slice of cake with them when they go skiing, but some of us do.
And when finally I managed to get the right balance of coffee and walnuts I made another cake to celebrate and to thank the ski shop guys. They work long hard hours, are knowledgable, kind and helpful, generous with their time and infinitely patient. Oh and bloody funny. So a thank you cake was the order of the day, besides I know they all have a sweet tooth (I’ve seen them devour a tin of Quality Street in record time).
The recipe I finally worked out was one I already had, a banana cake I make with those ucky-browny-black bananas that have “gone”. The quantities are perfect, simple but good ingredients and very easy to make. Where I’m currently staying doesn’t have a food processor/mixer so it was back to manual cake making. The strong-arm of the baker was put into good use;. a large bowl, wooden spoon and a whisk and I was off. You of course can use your super fast and fancy mixers if you like!
Classic Coffee and Walnut Loaf Tin Cake
- 100g butter (softened)
- 150g brown granulated sugar
- 2 eggs
- 1 cup of cold espresso style coffee (a small espresso cup full) or 1 heaped teaspoon of instant coffee with about 3 tablespoons of hot water to dissolve it
- 200g flour
- 1/2 tsp baking powder
- 80g chopped walnuts
- 3 whole walnut halves for decoration
- Turn the oven onto 180
- Grease a loaf tin very well with butter
- In a large bowl beat the butter and sugar until they are smooth and soft
- Add an egg at a time and beat well
- Add the small cold cup of coffee (about 3 tablespoons) and stir in
- Sift the flour and the baking powder and gently stir and mix
- Now mix the walnuts into the batter
- Pour the batter into the greased loaf tin
- Cook on 180 for 30 minutes
- Turn the oven down to 150 and cook for a further 25 to 30 minutes until the cake is thoroughly cooked. If it starts getting a bit burnt on top cover it with some greaseproof paper
- Turn out of the loaf tin and cool
- Wrap the cake in some clingfilm or tin foil and go to your local ski shop. Say hi and thank you. They’ll be ever so happy!!
Note – a quick word about the time it takes to bake this cake, I’m curretnly cooking at altitude so baking in general takes longer, if in doubt err on less time, and keep checking.