Sandwich cakes are the most classic style for Victoria’s sponge and even coffee cake, but this loaf version makes the recipe much simpler.
Just like carrot cake which is often made into a cream-cheese-frosted loaf, this all-in-one approach means bakers avoid complex double-layer cooking and just pop the batter into a rectangular tin.
This straightforward technique lets the pure flavours shine through in a generously thick slice of sponge, minus the fussy sweet layers.
Shared by Two Chimps Coffee, the “easy” and irresistible glazed coffee loaf cake is hailed as “deliciously soft and seriously moreish”.
Plus, its no-fuss nature requires only a modest ingredient list.
Coffee loaf cake recipe
Ingredients
For the sponge
Double shot espresso or 60ml very strongly brewed coffee
175g unsalted butter, softened
100g golden caster sugar
75g light brown muscovado sugar
Two large eggs (at room temperature)
100ml whole milk
225g plain flour, sifted
One teaspoon of ground cinnamon
Two teaspoons of baking powder
One-quarter of a teaspoon of salt
For the coffee glaze
Two tablespoons of espresso or very strongly brewed coffee
Three tablespoons melted butter
130g icing sugar, sifted
Method
Preheat the oven to 170C, then ready a loaf tin by greasing it with butter followed by a lining of baking paper.
Boil the kettle to make the coffee using instant granules or use a machine, then leave it to cool slightly until lukewarm.
Now take a large mixing bowl and cream together the butter and sugars with an electric beater or wooden spoon until fluffy – this should take about three or four minutes.
Beat in the eggs one at a time, mixing at a low speed (if using an electric whisk) between each addition, then pour in the coffee and milk.
Keep mixing the batter until it forms a loose coffee-coloured consistency. After this, add the dry ingredients.
Sift in the flour, cinnamon, baking powder and salt and fold in slowly until the mixture is thick and smooth.
Pour the coffee cake mixture into the tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, then move onto the glaze.
Whisk together the coffee, melted butter and sifted icing sugar in a small bowl until runny but thick enough to set when cooled. Drizzle over the cold loaf cake and leave to harden before serving the loaf in slices.
