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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.