Dessert

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.
Coffee, sour cream and walnut cakesTodd Eyre
8 small_piece
25M

Ingredients

Cakes
Icing

Method

Cake

1.Preheat oven to 180°C. Grease and flour an 8-hole mini-cake tin or 12-hole muffin tray.
2.In 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.
3.Stir in the sour cream and walnuts until just combined.
4.Sift in the flour, baking powder and coffee, then mix.
5.Add enough milk to get a dropping consistency.
6.Spoon batter into tins, then bake for 20-25 minutes until risen and a skewer inserted comes out clean.
7.Remove from the oven and leave for 5 minutes before turning out to cool.
8.For the icing, beat all the ingredients together until smooth. Ice each cake and garnish with the extra walnut pieces.

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.

Note

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