Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee, cooled
- ½ cup sour cream
- 1 cup chopped walnuts
- 1 cup confectioners’ sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the cooled coffee and mix until combined.
7. Add the sour cream and mix until combined.
8. Gradually add the sifted dry ingredients, mixing until just combined.
9. Fold in the chopped walnuts.
10. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Once cooled, sift the confectioners’ sugar over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 474 kcal
Fat: 25 g
Carbohydrates: 54 g
Protein: 7 g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter.
- Strong brewed coffee can be substituted with espresso.
- Sour cream can be substituted with Greek yogurt.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add ½ cup of cocoa powder to the dry ingredients for a chocolate version of the cake.
- Add 1 teaspoon of ground cinnamon to the dry ingredients for a spiced version of the cake.
- Add 1 cup of fresh or frozen berries to the batter for a fruity version of the cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning the recipe.
- Make sure to sift the dry ingredients together before adding them to the batter.
- Make sure to cool the coffee before adding it to the batter.
- Make sure to let the cake cool completely before sifting the confectioners’ sugar over the top.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Chopped walnuts
- Whipped cream
- Chocolate sauce
- Caramel sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
- If the cake is too crumbly, add an extra tablespoon of sour cream to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Coffee and walnut cake is a classic British dessert that has been around since the 1950s. It is believed to have originated in Scotland, where it was served as an afternoon tea treat.
Flavor Profiles:
This cake has a rich and creamy flavor with hints of coffee and nuttiness from the walnuts.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Serve the cake with a scoop of ice cream and a drizzle of chocolate sauce.
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