Walnut Mocha Swirl Coffee Cake
- Low sodium
- Low fat
- Low calorie
- Easy recipes
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 4 eggs
- 1 tsp (5 mL) vanilla extract
- 2-1/2 cups (550 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) sour cream
- Walnut Mocha Swirl:
- 3/4 cups (175 mL) walnut halves
- 1/4 cup (60 mL) packed brown sugar
- 1-1/2 tsp (7 mL) instant espresso powder
- 1/2 tsp (2 mL) cinnamon
- 2 oz (60 g) semisweet chocolate, chopped
- 3 tbsp (45 mL) chilled butter, cubed
Preparation
Walnut Mocha Swirl: Lightly toast walnuts in 325 F/160 C oven for about 8 minutes. Let cool. In food processor, pulse together sugar, espresso powder and cinnamon until thoroughly mixed. Add nuts and chocolate; pulse until nuts are chopped. Add butter; pulse just until mixture is in coarse crumbs. Set aside.
Line 9- x 5-inch/2 L loaf pan with double layer of parchment paper (to prevent crust around cake).
In large bowl, beat butter until fluffy; beat in sugar. One at a time and beating well after each addition, beat in eggs; beat in vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Scrape about two-thirds of the batter into prepared pan.
With spatula, spread Walnut Mocha Swirl mixture over batter to about 1/2-inch/1 cm from edge of pan; using small spatula or knife, gently push down and swirl into batter. Scrape remaining batter evenly over top.
Bake in centre of 325 F/160 C oven until cake tester inserted in centre comes out clean, 70 to 75 minutes. Let cool in pan on rack for 20 minutes. Turn out onto rack; let cool.
Makes 16 slices.
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