Perfect for breakfast or with a warm cup of coffee, this Coffee Loaf Cake topped with a Coffee Glaze is packed with flavours and aromas. The light and moist espresso cake is super quick and easy to make in one bowl only and will stay fresh for a few days!
Melt the Butter in the microwave or on the stove and set aside to cool down. Prepare the Coffee by mixing the Boiling Water and Instant Coffee and set aside to cool down (see note 2). Alternatively, you can use the same quantity of espresso shots.
In the bowl of your mixer, whisk together the Eggs and Brown Sugar for about 5 minutes on medium speed, or until foamy and doubled in size.
Add the Melted Butter, Coffee, Cream and Vanilla Extract (plus the Coffee Extract if using some). Whisk it in on low speed until combined.
Sift in the Self-Rising Flour and very slowly whisk it in until all combined. Scrap the edges of the bowl with a spatula to incorporate all the flour if needed. Stop as soon as you can't see any flour to avoid overworking the batter.
Pour into the Loaf Pan and Bake 35 to 45 minutes, or until the tip of a knife or skewer comes out clean. Leave to cool down completely before removing from the pan.
Coffee Glaze
Prepare the coffee by combining the boiling water and instant coffee (or use espresso shots). In a small bowl, whisk together the Sifted Icing Sugar and the Coffee until no lumps remain.
Place the Loaf Cake on a cooling rack over a tray or large baking dish (see note 3). Pour the warm glaze over the cool cake. Gather any excess glaze that will have dripped down on the tray and pour it again over the cake (or use a pastry brush) until all the glaze has been used.
Notes
Ingredient Notes:
(*) The Self-Rising Flour can be replaced by the same quantity of Plain / All-Purpose Flour, plus 1 1/2 teasp. Baking Powder and a pinch of Salt.
The Instant Coffee can be replaced by a shot of Espresso if using a coffee machine. Just make sure to measure it before adding it to the batter to use the same quantity of liquid.
Instruction Notes:
I used an Oil Spray to grease the pan, the dusted it with Flour. Once it is covered with flour (which should stick to the oil), flip the pan upside down and tap it against a hard surface to remove any excess flour.
It is important to leave these two ingredients cool down before adding them to the batter, or they might cook the eggs. That would result in a grainy cake texture.
This is a good way to gather any excess glaze that will drip down from the loaf cake.