Glazed coffee loaf cake tastes ‘moreish’ and is quick to make – recipe

Sponge cakes are easy to make from scratch with the right recipe, but they don’t get much simpler than loaf styles.

The all-in-one baking method means there are no double sponges to cook, just one whole loaf in a rectangular tin.

It also means that cake lovers get the best out of the flavours with a single, thick layer of the sponge rather than complicated sweet fillings.

This “easy” recipe for a quick glazed coffee loaf cake is by Two Chimps Coffee and is described as “deliciously soft and seriously moreish”. 

What’s more, its simplicity means it doesn’t require a complex list of ingredients.

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For the sponge:

  • Double shot espresso or 60ml very strongly brewed coffee
  • 175g unsalted butter, softened
  • 100g golden caster sugar
  • 75g light brown muscovado sugar
  • Two large eggs (at room temperature)
  • 100ml whole milk
  • 225g plain flour, sifted
  • One teaspoon of ground cinnamon
  • Two teaspoons of baking powder
  • One-quarter of a teaspoon of salt

For the coffee glaze:

  • Two tablespoons of espresso or very strongly brewed coffee
  • Three tablespoons melted butter
  • 130g icing sugar, sifted

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Preheat the oven to 170C then grease a loaf tin and line it with baking parchment to prevent sticking. Boil the kettle to make the coffee or use a machine, then leave it to cool slightly until lukewarm.

Add the butter and sugars to a large mixing bowl and cream with an electric beater or wooden spoon until fluffy, for about three or four minutes.

Beat in the eggs one at a time, mixing at a low speed (if using an electric whisk) between each addition, then pour in the coffee followed by the milk.

Continue to mix until the ingredients are all fused into a loose coffee-coloured batter.

Add the sifted flour, cinnamon, baking powder and salt and fold in slowly until the mixture is thick and smooth.

Pour the silky mixture into the tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the loaf comes out clean.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, then move onto the glaze.

Do this by whisking together the coffee, melted butter and sifted icing sugar into a small bowl until runny but thick enough to set when cooled. Drizzle over the cold loaf cake and leave to harden.

Slick into portions and enjoy.

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