Butter loaf with coffee and walnuts — cranberries (Print version)
Butter loaf with coffee and walnuts — cranberries. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
180 g unsalted butter, softened
02 -
170 g granulated sugar
03 -
3 large eggs
04 -
200 g all-purpose wheat flour
05 -
6 g baking powder
06 -
2 g fine salt
07 -
60 ml whole milk
Flavor ingredients
08 -
5 g instant coffee granules
09 -
60 g walnuts, chopped
10 -
50 g dried cranberries
11 -
10 ml water
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 25 × 11 cm loaf tin with baking parchment and lightly grease the sides.
02 -
Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
03 -
Beat the softened butter and sugar for 3 minutes until paler and fluffy. Add the eggs one at a time, beating after each addition and scraping the bowl. Use the amounts from the cake batter group, not the topping.
04 -
Mix the flour, baking powder and salt separately. Stir into the butter mixture in two additions, alternating with the listed milk or yogurt. Stop as soon as the flour disappears; do not beat the finished batter.
05 -
Fold in all prepared flavor ingredients with a spatula. Transfer to the prepared tin and level gently, keeping the batter below two-thirds of the tin height.
06 -
Bake on the middle rack for 45–58 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
07 -
Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.