Coffee Loaf Cake Recipes To Keep You Going

Coffee and cake – what could be better? If you’re a fan of both, why not combine them and make a delicious coffee loaf cake? Here are two of our favorite recipes that you can enjoy any time of the day.

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Recipe #1: Moist Coffee Loaf Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup strong brewed coffee, cooled
1/2 cup buttermilk

Instructions:

Preheat oven to 350°F (180°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Gradually add the cooled coffee and buttermilk, beating until just combined.
Add the flour mixture to the wet ingredients, and stir just until combined. Pour the batter into the prepared loaf pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutritional Information:

Serving size: 1 slice (1/12 of recipe)
Calories: 265
Total Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 56 mg
Sodium: 202 mg
Total Carbohydrate: 37 g
Dietary Fiber: 1 g
Sugars: 20 g
Protein: 4 g

Tips & Notes:

For a richer flavor, use espresso instead of regular coffee.
If you don’t have buttermilk, you can substitute with regular milk or almond milk.
This cake freezes well – just wrap it tightly in plastic wrap and freeze for up to 3 months.

Serving Suggestions:

This coffee cake is delicious served warm with a dollop of whipped cream or vanilla ice cream. You can also top it with a simple glaze of confectioners’ sugar and milk.

Frequently Asked Questions:

Can I use decaf coffee?
Yes, you can use decaf coffee in this recipe.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Recipe #2: Orange Coffee Loaf Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup strong brewed coffee, cooled
1/2 cup buttermilk
1 teaspoon orange zest
1/4 cup freshly-squeezed orange juice

Instructions:

Preheat oven to 350°F (180°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Gradually add the cooled coffee and buttermilk, beating until just combined.
Add the flour mixture to the wet ingredients, and stir just until combined. Stir in the orange zest and orange juice until just combined.
Pour the batter into the prepared loaf pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutritional Information:

Serving size: 1 slice (1/12 of recipe)
Calories: 270
Total Fat: 11 g
Saturated Fat: 7 g
Cholesterol: 56 mg
Sodium: 206 mg
Total Carbohydrate: 38 g
Dietary Fiber: 1 g
Sugars: 21 g
Protein: 4 g

Tips & Notes:

For a richer flavor, use espresso instead of regular coffee.
If you don’t have buttermilk, you can substitute with regular milk or almond milk.
This cake freezes well – just wrap it tightly in plastic wrap and freeze for up to 3 months.

Serving Suggestions:

This orange coffee cake is delicious served warm with a dollop of whipped cream or vanilla ice cream. You can also top it with a simple glaze of confectioners’ sugar and orange juice.