Straying from my no-bake traybake territory this week with an easy Coffee and Coffee buttercream Loaf Cake. This cake is soft and moist in the center, filled with walnuts and smothered with a coffee flavored buttercream.
If you can get hold of Camp Coffee Essence, then you can use that to flavor your cake. If you can’t, then dissolve 1 tbsp of instant coffee in 1 tbsp of warm water and use that instead. Or, if you prefer a stronger coffee taste, you can use 2 tbsp coffee to 1 tbsp water. If it looks like it’s browning too much before it’s fully cooked, you can always cover the top with a piece of baking parchment. This Coffee and Walnut Loaf Cake can also be made as a sandwich cake.
But sometimes, it’s just easier to deal with one cake tin and this just keeps things simpler! And bake the cakes for 25-30 minutes. Then use the buttercream to sandwich the cakes together and decorate on top. No major baking advice for this cake other than the basics of cake making. Make sure you take the butter and eggs out of the fridge well in advance.
Softened butter is easier to work with and room temperature eggs have less chance of your mix curdling. If the cake batter does start to curdle when you add the eggs, don’t panic. Just add a spoonful or two of flour and mix well and that should sort it out. A simple, coffee-scented loaf cake, studded with walnuts and topped with a rich coffee buttercream.