Step 1

Preheat the oven to 180C (160C fan forced) / 350F. Grease your loaf tin and line with baking paper.

Step 2

FOR THE CAKE:Combine the flour, baking powder and salt in a bowl and whisk to combine and disperse everything. Set aside.

Step 3

In a large mixing bowl or the bowl of a stand mixer (paddle attachment), combine the sugar and butter and beat just until smooth and combined. Add the oil and beat on medium high for another minute or so until light and creamy.

Step 4

Add the eggs one at a time, beating each time until smooth and completely combined.

Step 5

Combine the sour cream, coffee and vanilla in a small jug.

Step 6

Add ⅓ of the flour mixture to the butter-egg mixture and fold in with a spatula until just combined.

Step 7

Add ½ the sour cream mixture and fold through.

Step 8

Continue alternating, 3 more times – flour, sour cream, flour – carefully folding until everything is just incorporated.

Step 9

Gently fold in the chopped walnuts until combined.

Step 10

Bake 50-60 minutes until a toothpick comes out with a crumb or two attached.

Step 11

Let the cake cool for 10 minutes in the pan before using the edges of the baking paper to lift it out of the tin and transfer to a wire rack to cool completely.

Step 12

FOR THE COFFEE FROSTING: Once the cake has cooled completely, using a whisk attachment, beat together roughly ½ a cup of the icing sugar and the butter until combined.

Step 13

Add the remaining sugar and whip for 2-3 minutes until light and fluffy.

Step 14

Add the vanilla and coffee and whip for another minute.

Step 15

Spread the frosting over the cooled cake and top with walnut halves.

Step 16

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