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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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Maida Heatter; not too sweet, coffee-flavored loaf. Ingredients:
1 1/2 cups sifted all-purpose flour |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
1/2 cup dutch-processed cocoa powder |
1/4 cup powdered instant espresso (not granular) |
1 egg |
1 1/4 cups sour cream |
1 cup sugar |
2 2/3 ounces unsalted butter, melted (5 1/3 tablespoons) |
5 ounces pecans, broken into medium size pieces (1 1/4 c.) |
Directions:
1. Place oven rack one-third up from the bottom of the oven; preheat oven to 350°.
2. You will need a loaf pan with a 7-cup capacity—9 1/2 inch x 4 1/2 inch x 3 inches.
3. If necessary, use a larger pan, not smaller (it is best to check by capacity, rather than dimensions).
4. Butter the pan and dust well with fine, dry breadcrumbs, then, over a piece of paper, tap firmly to shake out excess crumbs; set pan aside.
5. Sift together the flour, salt, baking soda, cocoa, and powdered instant espresso; set aside.
6. In a big bowl of an electric mixer, on low speed, beat the egg, sour cream, and sugar just to mix; beat in the melted butter.
7. On low speed add the sifted dry ingredients—they may be added all at once, scraping the bowl with a rubber spatula and beating only until the mixture is smooth.
8. Remove from the mixer and stir in the nuts.
9. Turn the mixture into the prepared pan; smooth the top.
10. Bake for 1 hour until a pick comes out clean.
11. Cool the cake in the pan for 10-15 minutes, then cover it with a rack, turn over the apn and the rack, remove the pan, cover with another rack, and turn over again, leaving the cake right side up; let stand until completely cool.
12. When the cake is cool, wrap it in plastic wrap and refrigerate or freeze it until it is thoroughly chilled, or refrigerate it for a day or two.
13. It is best to slice the cake when it is cold; cut into 18 to 20 half inch slices.
14. The cake may be serve cold or at room temperature.
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