Coffee, sour cream and walnut cakes
Coffee and walnuts are old friends. In these cute little cakes, the sour cream adds an extra richness and ensures a wonderfully moist crumb. The recipe makes 8 small cakes or 10-12 muffins.
- 25 mins cooking
- Makes 8 small_piece
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Ingredients
Cakes
- 100 gram soft butter
- 2/3 cup (about 100g) brown sugar, loosely packed
- 3 eggs
- 50 gram sour cream
- 50 gram walnut, chopped, plus extra pieces to garnish
- 1 1/2 cup plain flour (or 1 1/4 cups gluten-free flour)
- 3 teaspoon baking powder
- 3 teaspoon fine-ground espresso or 2 tsp instant coffee
- 1 tablespoon (1-2 tbsp) milk
Icing
- 100 gram cream cheese
- 2 tablespoon sour cream
- 1/2 cup brown sugar
- 2 tablespoon (heaped tbsp) icing sugar
Method
Cake
- 1Preheat oven to 180°C. Grease and flour an 8-hole mini-cake tin or 12-hole muffin tray.
- 2In a bowl, beat the butter and brown sugar until creamed, then beat in the eggs, one at a time. Continue mixing until light and fluffy.
- 3Stir in the sour cream and walnuts until just combined.
- 4Sift in the flour, baking powder and coffee, then mix.
- 5Add enough milk to get a dropping consistency.
- 6Spoon batter into tins, then bake for 20-25 minutes until risen and a skewer inserted comes out clean.
- 7Remove from the oven and leave for 5 minutes before turning out to cool.
- 8For the icing, beat all the ingredients together until smooth. Ice each cake and garnish with the extra walnut pieces.
Notes
When swapping standard flour for gluten-free flour, reduce the quantity slightly as gluten-free flour tends to absorb more moisture. Gluten-free cake batters are also more sloppy than regular ones. For a fuller coffee flavour, I add ground espresso or instant coffee to baking without dissolving it in water first.
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