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Home » Recipes » Loaf Cakes

Coffee and Almond Cake

June 1, 2020 by Lynn Hill 2 Comments

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A moist Coffee and Almond cake, with the rich flavour of Espresso coffee powder and texture similar to a Madeira cake or pound cake. Flaked Almonds and an Apricot glaze decorate the cake nicely.

Close up of slices of cake on a grey plate

This recipe was first published in Feb 2018 and has since been updated in May 2020.

Not only have I reduced the quantities for this Coffee Loaf Cake recipe from the original recipe, but I've also added an optional Apricot glaze. You can use a Marmalade glaze if you wish, or any similar leftover preserve/jam that you can find in your fridge

Ingredients you will need

Along with the basic ingredients of butter, flour, baking powder, sugar and eggs, you will also need Espresso Coffee Powder to give you a strong coffee flavour, ground almonds and a few Flaked Almonds and Apricot jam for decoration and glaze.

A full list of ingredients can be found in the recipe card at the end of this post.

Overhead shot of a cake with slices cut out

How to make a Coffee and Almond Loaf Cake

Preheat the oven to 180 deg c conventional oven. Grease and line 1 x 900g/2lb loaf tin with baking parchment.

Using an electric mixer, beat together the butter and sugar until light and fluffy. Demerara sugar has larger crystals than soft brown sugar, so it will take longer to break down during the mixing process.

Gradually add the eggs, one at a time, adding a little of the flour between each one to help prevent curdling. Mix until well combined.

Add the remaining flour, ground almonds, baking powder, coffee powder, and milk. Mix on low setting until well combined.

Cake batter in a loaf tin

Pour the batter into the loaf tin and smooth the surface, then sprinkle the flaked almonds on top.

Bake in the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin for 10 mins to cool a little, before turning out onto a wire rack to cool completely.

Brush the top with an apricot glaze after warming the apricot preserve in a small pan.

Slices of cake on a grey plate

Tips and Faq's

  • Oven Temperature - Always make sure your oven comes up to temperature before your cake goes in to bake. Invest in an oven thermometer if you can.
  • Cake Tin Lining - Lining the tin with baking parchment makes it easier to lift the cake out of the tin when it's baked.
  • Keeping the Cake - This Coffee and Almond cake will keep for a few days if wrapped well and in an airtight container.
How do you add Coffee to a Cake mix?

Add 1 tablespoon of dry coffee powder to the mixture. It's a good idea to mix the coffee powder with the flour first. If the recipe calls for liquid such as milk, to be added, replace this with freshly brewed espresso. Too much liquid will affect the structure of the cake batter.

What can I use instead of coffee powder?

You can use freshly brewed coffee such as Espresso coffee, or if you prefer, you can use coffee essence. Only do this when replacing any additional liquid in the recipe such as milk.

More Loaf Cakes that you may like to try.

  • Lemon Yogurt Loaf Cake
  • Orange Madeira Cake
  • Spiced Banana and Hazelnut Loaf Cake
  • Yorkshire Tea Loaf
Close up of slices of cake on a grey plate

Coffee and Almond Cake

Lynn Hill
A moist Coffee and Almond cake, with the rich flavour of Espresso coffee powder and texture similar to a Madeira cake. Flaked Almonds and an Apricot glaze decorate the cake nicely.
4.75 from 8 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Afternoon Tea
Cuisine British
Servings 10
Calories 314 kcal

Equipment

  • 900g/2lb loaf tin

INGREDIENTS

  • 180 g unsalted butter - softened
  • 180 g brown demerara sugar or soft brown sugar
  • 3 Medium Sized Eggs
  • 125 g White Self Raising flour
  • 55 g ground almonds
  • ½ teaspoons baking powder
  • 1 Tablespoons of Espresso Coffee Powder
  • 1 tablespoon milk
  • 1 tablespoon flaked almonds for decoration
  • 2 tablespoons Apricot jam for the glaze (optional)
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Instructions
 

  • Preheat the oven to 180 deg c conventional oven. Grease and line 1 x 900g/2lb loaf tin with baking parchment.
  • Using an electric mixer, beat together the butter and sugar until light and fluffy. Demerara sugar has larger crystals and will take longer to break down during the mixing process.
  • Gradually add the eggs one at a time, adding a little of the flour between each one to help prevent curdling. Mix until well combined.
  • Add the remaining flour, ground almonds, baking powder, coffee powder, and milk.
  • Mix on low setting until well combined.
  • Pour the batter into the loaf tin and smooth the surface, sprinkle the flaked almonds on the top.
  • Bake in the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin for 10 mins to cool a little, before turning out onto a wire rack to cool completely.
  • Brush the top with an apricot glaze after warming the apricot preserve in a small pan.

Notes

TIPS AND FAQ’S

  • Oven Temperature – Always make sure your oven comes up to temperature before your cake goes in to bake. Invest in an oven thermometer if you can.
  • Cake Tin Lining – Lining the tin with baking parchment makes it easier to lift the cake out of the tin when it’s baked.
  • Keeping the Cake – This Coffee and Almond cake will keep for a few days if wrapped well and in an airtight container.
How do you add Coffee to a Cake mix?
Add 1 tablespoon of dry coffee powder to the mixture. If the recipe calls for liquid such as milk, to be added, replace this with freshly brewed espresso. Too much liquid will affect the structure of the cake batter.
What can I use instead of coffee powder?
You can use freshly brewed coffee such as Espresso coffee, or if you prefer, you can use coffee essence. Only do this when replacing any additional liquid in the recipe such as milk.

Nutrition

Calories: 314kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 88mgSodium: 24mgPotassium: 85mgFiber: 1gSugar: 20gVitamin A: 529IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword almond, coffee, Loaf cake
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Reader Interactions

Comments

  1. Lauryn Mathews

    February 06, 2019 at 10:58 am

    Discussing the advantage of using instant coffee rather than freshly brewed coffee is helpful considering there is such a difference in the outcome if you were to use freshly brewed coffee. To make this recipe vegan and to add to the almond element of the cake, an almond milk could be used instead of whole milk.

    Reply
    • Lynn Hill

      February 06, 2019 at 11:37 am

      Hi Lauryn. Thanks for the tip about the option of replacing the whole milk with Almond milk to enhance the flavour of the ground Almonds.

      Reply

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Here you will find easy to make, often step by step recipes that everyone can make at home.

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