I know what you're thinking, "More cake? Really? But I promised myself I'd be healthy this year...", and I'm thinking it too! I am! However, I am hindered in my plan to eat only healthy, dull things by the sheer quantity of cookbooks I got for Christmas, included both Hummingbird Bakery ones, Heston Blumenthal at Home, Lorraine Pascale's new one [though I find her very irritating, I have to concede that she does have some good simple recipes], and Dan Lepard's Short and Sweet. Get ready for some baking, compadres.
This is a bit of a lovechild between a coffee chocolate cake and a walnut and honey cake from the Hummingbird Bakery, because I was craving a coffee walnut cake AND I had all the ingredients all ready in my pantry. Don't you love it when that happens? It's like free cake!
Coffee and Walnut Loaf Cake
190g(7oz) unsalted butter, softened
190g(7oz) brown sugar
190g(7oz) plain flour
1 tsp baking powder
1tbsp strong coffee
1fl oz milk
1 tbsp sour cream
1 tsp vanilla essence
60g(2oz) walnuts, roughly chopped
Preheat the oven to 170C/325F, then grease and line a loaf tin with baking parchment.
Cream together the butter and sugar in light and fluffy, then add the eggs one at a time, mixing well between each one.
Mix together the milk, coffee, sour cream and vanilla essence, and in a large bowl sift together the flour and baking powder. Add these wet and dry mixes alternately into the butter/sugar/egg mix, until it's all combined thoroughly. Fold in the walnuts and pour the cake mix into the loaf tin, smooth the top, and bake for 1 hr, or until springy and a knife inserted comes out clean.
I whipped up a coffee glaze by mixing another tbsp of strong coffee with icing sugar until I had a thick consistency, and topped with walnut pieces.