Coffee & Walnut Loaf Cake
This post is dedicated to my wonderful, witty and loving Dad. Happy Birthday! I hope you had a lovely day, this cake is just for you!
Ever since I was little my Dad has always loved a slice of coffee cake. Nowadays we don’t live close to each other, but this doesn’t stop me being able to bake him a cake.
This year I tried two experiments, one with this cake recipe and the other was entrusting Hermes to deliver it in one piece and on time!
I was a little nervous about the second. I’ve never sent a cake in the post before so I opted to bake the cake in a loaf tin to try and ensure Dad didn’t end up with a box full of cake crumbs. Another thing I had to consider was whether to frost the cake… this was pretty much a no go so I opted for a simple drizzle to make the cake super moist.
Well, both experiments were a success! Instead of creating a drizzle with icing, I mixed together espresso powder, honey and whisky for a sticky and delicious coating. Secondly, Hermes came through for me and Dad confirmed the cake arrive in one piece! Winner! I can guarantee it won’t be in one piece for long!
|For the Drizzle:|
- Preheat oven to 160°C, 140°C fan or Gas Mark 3. Grease 14cm x 21cm loaf tin, line base and long sides with baking paper, extending paper 2cm over sides.
- Chop half of the nuts.
- Stir butter, sugar, milk and coffee in small saucepan over low heat until smooth.
- Sift flour into medium bowl, stir in butter mixture, egg and chopped walnuts.
- Pour mixture into the tin.
- Bake loaf 15 minutes. Sprinkle with remaining nuts, bake further 30 minutes.
- Stand loaf in pan 10 minutes, turn, top-side up, onto wire rack to cool.
- To make the drizzle, combine the honey, espresso powder and whisky in small heatproof bowl. Place bowl over small saucepan of simmering water and stir until combined. Alternatively, pop in the microwave for 15 seconds and stir.
- Drizzle over the loaf and enjoy!
Happy Birthday Dad!