Copyright Guildford Spike WI 2013
OUR CREAM COFFEE CAKE - By Laura Hastings
Makes 2 loaf cakes (or a traybake, or round or ring cake, loaf tins are easiest!)
Cake mixture 1/2 pack (125g) of unsalted butter, 1 tsp vanilla extract, 3 eggs, 2 cups sifted flour, 1tsp baking powder, 1 tsp bicarbonate of soda, 300 ml (1 pot) sour cream.
‘Filling’ 125g unsalted butter (you can use less or none at all), 1 cup of firmly packed muscovado sugar, 1tsp of cinnamon, 1 cup of chopped walnuts.
Method - Cake
1 preheat oven to 350F (180C)
2 line and grease two 1lb loaf tins. Premade liners work well as they hold the filling in place and look good.
3 cream butter and sugar then add vanilla.
4 beat in eggs one at a time
5 mix flour, baking powder and soda then add these dry ingredients to the mixture alternating with the sour cream.
6 divide mixture between loaf tins.
Method - filling
1 combine butter (at room temperature) with muscovado sugar, cinnamon and nuts.
2 divide the mixture in half and place each half, a teaspoonful at a time, down the centre of the cake mixture in each tin.
Bake for about 50 mins
Cool in tins for 10 mins before removing to a wire rack.