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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  • 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
  • 100 gram cream cheese
  • 2 tablespoon sour cream
  • 1/2 cup brown sugar
  • 2 tablespoon (heaped tbsp) icing sugar


  • 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.

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