I love coffee. But, I do not like coffee flavoured things. That coffee Quality Street is the worst thing in the world. Coffee flavour things I find generally don’t taste like actual coffee. Much like banana flavour things don’t taste like bananas. Unless you make them yourself. Then they do because you put real bananas in them and not banana flavouring.
So perhaps I don’t like coffee flavour things because it’s not real coffee? But then, why wouldn’t it be? But then I don’t like cold coffee either, in the coffee that’s gone cold sense, not Frappuccinos. Frappuccino’s I like very much! I can’t stand the smell. I can sit next to a hot cup of coffee and think it smells divine. Then it drops below a certain temperature, and it smells disgusting and makes me gag! So perhaps that’s why I don’t like coffee flavour things, the coldness.
About now you might be asking yourself why this crazy fool is writing a Coffee Loaf Cake recipe if she doesn’t like coffee flavour things? It would be a fair question.
I’ve never actually had it you see. I’ve had other coffee flavoured sweets, and I’ve accidentally eaten the odd coffee revel that I thought was orange when the smell test has failed me, and it’s put me off. When coffee cake has been an option, I’ve always said no.
Then, last week husband returned from work and told me he’d made a Coffee Loaf Cake. Husband steals all of my recipes for work, and he’d used by basic loaf recipe that I use for all of my cakes, with added coffee. His did not work. It sank in the middle. So, I had to have a go! I figured if I was making it I could control the amount of coffee flavour and it would be great.
So, this is a mild Coffee Loaf Cake. A Coffee Loaf Cake for people that are repulsed by the Coffee Quality Street. It’s gorgeous. Soft, moist, sweet and like a little bit coffee flavoured. Perfect.
Oh, and it doesn’t sink in the middle. Ever! It rises quite beautifully!
My Coffee Loaf Cake Recipe
- 170 g Butter
- 170 g Caster Sugar
- 3 Eggs
- 3 tsp Instant Coffee
- 200 g Self Raising Flour
- 1 tsp Baking Powder
- 150 g Icing Sugar
- 3 tsp Instant Coffee Powder
- Splash Milk
Preheat the oven to 180 degrees and grease a loaf tin.
Mix the coffee with a little water, just enough so that it dissolves.
Cream the butter and sugar until light and fluffy.
Add the coffee paste and stir well.
Beat in the eggs, one at a time.
Sift in the baking powder and flour and fold in until fully combined.
Tip into the loaf tin.
Bake in the oven for 40-50 minutes.
Leave in the tin to cool.
Mix the coffee with a little water again.
Tip into the icing sugar with a splash of milk and stir until smooth, adding more icing sugar if too thin.
Pour onto the cake.
Leave to set before removing the cake from the tin.
I use a silicon loaf tin that’s 10” x 4” x 4”