Coffee Walnut Loaf Cake With Coffee Icing

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From Recipe+ magazine (JULY 2016)"

Original recipe yields 8 servings
OK
  • FOR COFFEE ICING

Nutritional

  • Serving Size: 1 (132.6 g)
  • Calories 478.3
  • Total Fat - 21.3 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 90 mg
  • Sodium - 159.4 mg
  • Total Carbohydrate - 69.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 53 g
  • Protein - 6.4 g
  • Calcium - 60.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 160C/140C fan forced.

Step 2

Grease and line a 21cm x 11cm (base measurement) with baking paper, extending paper at long sides for handles.

Step 3

Combine butter, sugar, milk and coffee in a saucepan and cook and stir over low heat for 3 minutes or until melted and combined and then remove from heat.

Step 4

Sift flour and cinnamon into a bowl and add eggs, butter mixture and finely chopped walnuts and mix well.

Step 5

Spoon mixture into prepared pan and level surface.

Step 6

Top with half the extra walnuts and bake for 45 minutes or until a skewer inserted at centre comes out clean and then stand in pan for 5 minutes then transfer to a wire rack to cool completely.

Step 7

Drizzle cooled cake with coffee icing and serve sprinkled with remaining walnuts.

FOR THE COFFEE ICING


Step 8

Whisk the boiling water and coffee in a heatproof jug until coffee dissolves and then sift icing sugar into a bowl and add butter and coffee mixture and mix to form a smooth runny icing.

Tips & Variations


No special items needed.

Related

TwisSis

Made for the Pick Me Tag Game – Making this recipe has been a baking adventure & a bit of a challenge. My 1st effort had a mixed result. The taste was divine, but I had to bake it much longer than suggested to test done & it sank substantially in the center (not a good photo candidate). At 1st I doubted the recipe & we talked to confirm it. Then I doubted myself & & remade it carefully. I made my own self-rising flour again using a GK recipe that has never failed me. I originally made the recipe in a larger loaf pan than suggested & felt that would reduce bake time, not lengthen it. The pan size suggested was 21 x 11cm (8.25 x 4.3 in). I could not find a loaf pan close to that size, so I went into creative mode & opted to make 5 jumbo muffins plus a small round cake. I baked them at 175 C (350 F) for 40 min & they tested done. The coffee flavor was intense & to my liking. The texture was not as moist as my 1st effort, but the sinking was improved. All that said & done, I’m really unable to explain the differences in my outcomes. My last advice for those who may follow me is to definitely wait until the cake has fully cooled B4 making the icing. When hot, it is smooth & spreadable. When cooled, it is hard as a rock & rewarming in your microwave may be needed. All in all, we enjoyed this recipe a lot, but I’m still not sure I’ve done the best I can. I debated my rating & decided to give the recipe the benefit of the doubt. A pic will post later today.

review by:
(5 Aug 2018)