I love coffee-flavoured anything..particularly in little treats such as these beauties. And whilst I love coffee in baking, I believe it needs to be well-balanced. Too much coffee and it can tend to be over-powering and bitter; too little and, well, it may as well not be there!
These cakes offer the perfect balance in my eyes. Rather than having the coffee flavour throughout the entire cake, there is a coffee-walnut crumble layer in-between the sour cream sponge, offering a delicate touch to the palate. These are sure to please any coffee-lover out there.
Sour Cream and Coffee Walnut Cakes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1/3 cup soft brown sugar
3/4 cup walnut halves
1 teaspoon finely ground espresso coffee beans
1 teaspoon ground cinnamon
115g unsaltened butter, softened
1/2 cup caster sugar
1 1/2 cups plain all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
250g sour cream
10 walnut halves, to decorate
1 1/2 cups icing sugar, sifted
2-3 teaspoons freshly made espresso coffee
1. Preheat oven to 180˚C. Grease 12 muffin tins.
2. Place the brown sugar, walnuts, ground coffee and cinnamon in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add 40g of the butter and process until well combined. Set aside.
3. Cream the remaining butter and the caster sugar in a bowl using electric beater, until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Sift the flour, baking powder and bicarb soda into a separate bowl. Stir in one-third of the flour mixture, then one-third of the sour cream, into the egg mixture. Continue, alternating until all the flour mixture and sour cream is incorporated and well combined.
5. Spoon half the batter into the prepared tins and spread across the base. Sprinkle the reserved walnut mixture over the batter, then spoon on the remaining batter to cover evenly. Bake for 20-25 minutes, or until lightly golden and a skewer comes out clean when inserted into the cake. Set aside to cool slightly in the tins, then turn onto a wire rack to cool completely.
6. To make the icing, place the sugar in a bowl, along with the butter. Pour the hot coffee over the butter to melt slightly and stir, adding a little water if necessary, to make a smooth, spreadable consistency.
Spread the icing over the cakes and place a walnut half on top. Allow icing to cool before serving.