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Coffee loaf cake
- Janine Ratcliffe
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Serves 10
Easy
Prep: 5 mins
Cook: 45 mins
plus cooling
A star rating of 5 out of 5.2 ratingsRate
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A rich coffee cake topped with creamy vanilla latte icing – perfect for a teatime pick-me-up
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Try our coffee loaf cake, then discover coffee and cream fridge cake, Vietnamese coffee loaf cake, or Irish coffee cake. You can find even more coffee dessert inspiration here. Also discover our coconut and raspberry loaf for tea time snack.
Coffee loaf cake recipe
Ingredients
Nutrition
-
175g unsalted butter
softened, plus extra for the tin
-
85g caster sugar
-
85g soft light brown sugar
-
3 eggs
-
175g self-raising flour
-
2 tbsp instant espresso powder
dissolved in 2 tbsp of boiling water and cooled completely
LATTE FROSTING
-
100g unsalted butter
softened
-
200g icing sugar
-
1 tsp instant espresso powder
dissolved in 1 tsp of boiling water and cooled completely, plus extra powder for dusting
-
1⁄2 tsp vanilla extract
Nutrition: per serving
- kcal441
- fat24.6g
- saturates14.9g
- carbs50.1g
- sugars36.7g
- fibre0.7g
- protein4.4g
- salt0.7g
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Method
-
step 1
Butter a 900g loaf tin and line with a wide strip of baking paper, leaving some overhanging. Heat the oven to 180C/160C fan/gas 4.
-
step 2
Beat together the butter and sugars in a bowl using an electric whisk until pale, light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each addition until everything is incorporated. Beat in the remaining flour and the cooled coffee until smooth.
-
step 3
Scrape the mixture into the tin and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the middle comes out clean. Cool completely.
-
step 4
To make the frosting, beat the butter for 1 min using an electric whisk, then beat in the icing sugar, cooled coffee and vanilla. Spread the frosting over the top of the cooled cake, then dust with a little espresso powder.
Discover more coffee desserts.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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