Coffee Flavored Loaf Cake

Helene

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Are you a coffee lover looking for a delightful treat that combines the aroma of coffee with the sweetness of a cake? Then look no further! This coffee flavored loaf cake recipe is sure to become your go-to coffee treat.

coffee flavored loaf bread on a serving board with napkin in the foreground.

With its coffee flavor and moist texture, this coffee flavored loaf cake is the perfect complement to your morning coffee or for an afternoon tea-time. Plus, it’s incredibly easy to make, with basic simple ingredients.

Ingredients

This coffee flavored loaf cake requires simple ingredients that are likely already in your pantry.

Heavy cream: full fat

Espresso powder

Unsalted butter: softened

Fine sugar: caster or granulated sugar

Light Brown Sugar

Eggs: at room temperature

Milk: at room temperature

Vegetable oil with neutral flavor like canola oil

All-purpose flour: sieved

Baking powder

How to make this coffee flavored loaf cake ?

Start to infuse the heavy cream: In a saucepan, combine the heavy cream and 2 teaspoons of espresso powder. Place the saucepan over medium heat and bring the mixture to a simmer. Stir continuously, ensuring that the espresso powder is well incorporated into the cream. Once the mixture is simmering, remove the saucepan from the heat and let it infuse for 15 minutes.

Preheat your oven to 180°C (350°F). Line a loaf pan with baking paper: approximately 8×4.5 inches (20 x 11 cm).

In a large mixing bowl, cream together the softened butter and sugars until well mixed.

a coffee cake in the process of being made, with the cream infused with coffee on one side, and the butter creamed with sugar on the other side.

Add the eggs one at a time, beating well after each addition.

Measure the heavy cream and top it up with more to measure out 80ml. Add the milk and vegetable oil to the infused heavy cream. Stir until everything combined. Set Aside.

In a bowl, mix together the dry ingredients: flour, baking powder, salt and 2 teaspoons of espresso powder.

Add the dry ingredients and wet ingredients alternatively to the batter. Mix until they are just incorporated, but do not overmix. Small lumps in the batter are fine and expected.

a coffee cake in the process of being made, with the batter at different stages of the recipe.

Pour the batter into the prepared loaf pan.

Note: For a perfect crack down the middle of the loaf cake, pipe a line of softened butter onto the center of the batter. Simply soften your butter and use a piping bag.

Bake in the preheated oven for 50-55minutes, or until a toothpick inserted into the center of the cake comes out clean.

A coffee cake in the process of being made, with the raw batter in the cake tin on one side and the cake after baking on the other side.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

Then transfer it to a wire rack to cool.

Get all the ingredients, measurements, and instructions at the end of this post.

Tips

  • Don’t let the espresso powder infuse too long, or you will end up with an unpleasantly bitter, over-strong flavor.
  • Ingredients at room temperature: It’s easier to combine
  • Don’t overmix the batter, mix until just combined.
  • For a perfect crack down the middle of the loaf cake, pipe a line of softened butter onto the center of the batter. Simply soften your butter and use a piping bag.
  • Do Not overbake the cake to keep it moist.
  • The coffee taste in this loaf cake is subtle on the first day and becomes more pronounced the following day as the cake absorbs the flavor over time.
two slices of a coffee cake on a dessert plate with a napkin and the remaining cake alongside.

FAQs 

How to store this coffee flavored loaf cake?

The flavor of the cake is better the following day. After the cake has almost cooled but is still slightly warm, wrap it in cling film and store it at room temperature.

Store any leftovers for up to 3-4 days at room temperature.

Can we freeze this cake?

You can freeze this coffee cake for up to 2 months. Simply cover it with cling film and store it in an airtight container. If desired, you can also slice the cake, freeze the individual slices, and thaw only the number of slices you need.

Serving suggestions

This coffee cake is delicious on its own. But if you want to add a bit of indulgence, here are a few ideas:

  • Serve with a dollop of freshly whipped cream
  • Optional Garnish: drizzle it with a coffee glaze. Simply combine 1/2 cup of powdered sugar with 2 tablespoons brewed coffee until smooth. Drizzle the glaze over the cooled cake and let it set before serving.
a coffee-flavored loaf cake on a serving board with two slices cut and a napkin on the side.

More afternoon tea cake recipes:

If you tried this coffee flavored loaf cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Coffee Flavored Loaf Cake

  • Prep time: 12 minutes
  • Cook time: 55 minutes
  • Total time: 1 hour 15 minutes
  • Serves: 8

Coffee Flavored Loaf Cake, easy to make, perfect for your next afternoon tea-time.

Ingredients

  • 80 ml (1/3 cup) heavy cream (full fat) + 2 tbsp extras
  • 4 teaspoons (2x2) espresso powder
  • 75 g (1/3 cup) unsalted butter + 20g extra (line)
  • 3 large eggs
  • 130 g (2/3 cup) fine sugar
  • 35 g (3 Tbsp) light brown sugar
  • 180 ml (3/4 cup) milk
  • 30 g (3 Tbsp) vegetable oil, neutral flavor
  • 250 g (2 cups) all-purpose flour
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon sel

Method

  • 1)

    Start to infuse the heavy cream: In a saucepan, combine the heavy cream and 2 teaspoons of espresso powder. Place the saucepan over medium heat and bring the mixture to a simmer. Stir continuously, ensuring that the espresso powder is well incorporated into the cream. Once the mixture is simmering, remove the saucepan from the heat and let it infuse for 15 minutes.

  • 2)

    Preheat your oven to 180°C (350°F). Line a loaf pan with baking paper: approximately 8×4.5 inches (20 x 11 cm).

  • 3)

    In a large mixing bowl, cream together the softened butter and sugars until well mixed.

  • 4)

    Add the eggs one at a time, beating well after each addition.

  • 5)

    Measure the heavy cream and top it up with more to measure out 80ml (1/3 cup). Add the milk and vegetable oil to the infused heavy cream. Stir until everything combined. Set Aside.

  • 6)

    In a bowl, mix together the dry ingredients: flour, baking powder, salt and 2 teaspoons of espresso powder.

  • 7)

    Add the dry ingredients and wet ingredients alternatively to the batter. Mix until they are just incorporated, but do not overmix. Small lumps in the batter are fine and expected.

  • 8)

    Pour the batter into the prepared loaf pan.

    Note: For a perfect crack down the middle of the loaf cake, pipe a line of softened butter onto the center of the batter. Simply soften your butter and use a piping bag. See photos above, in the blog section.

  • 9)

    Bake in the preheated oven for 50-55minutes, or until a toothpick inserted into the center of the cake comes out clean.

    Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

    Then transfer it to a wire rack. After the cake has almost cooled but is still slightly warm, wrap it in cling film and store it at room temperature.

Notes

– The flavor of the cake is better the following day. The coffee taste in this cake is subtle on the first day and becomes more pronounced the following day as the cake absorbs the flavor over time.

– Store any leftovers for up to 3-4 days at room temperature.

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Scroll back to read tips, suggestionsstep-by-step photos and FAQ within the blog post that you might find helpful.

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