Description
This moist and tender Coffee Loaf Cake is bursting with rich coffee flavor and makes the perfect companion to your morning brew or afternoon tea. Easy to make and even better the next day as the flavor deepens.
Ingredients
- 2 cups (245g) all-purpose flour
- 1/2 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (240 ml) whole milk
- 3 tablespoons (10g) instant coffee granules dissolved in 3 tablespoons hot water
- 1/2 cup (115g or 1 stick) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line or grease an 8½ x 4¼-inch loaf pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a small bowl, mix the milk and dissolved coffee.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the sides as needed.
- Add eggs and vanilla extract, and beat until fully combined.
- On low speed, mix in the dry ingredients in 3 parts, alternating with the coffee-milk mixture in 2 parts, beginning and ending with the dry ingredients. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let cool completely on a wire rack. Serve at room temperature. The coffee flavor intensifies after 24 hours.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight in the refrigerator.
Notes
- The coffee flavor becomes more pronounced after resting for 24 hours.
- Use high-quality instant coffee for the best flavor.
- Do not overmix the batter to maintain a tender crumb.
- Wrap tightly in plastic and foil for freezing.
