Italian Coffee and Walnut Cake
7 Tablespoons softened butter
1 1/4 cup sugar
2 eggs, slightly beaten
1 3/4 flour, sifted with 1 Tablespoon baking powder
2/3 cup strong coffee**
7 ounces/~1 1/2 cup finely chopped walnuts or pecans (optional)
-- Preheat oven to 350 degrees Fahrenheit; grease and flour an 8-inch cake pan.
-- Cream the butter and sugar until fluffy, then beat in the eggs.
-- Add the flour alternately with the coffee until the mixture is smooth. Fold in the nuts.
-- Pour the mixture into the cake pan, and bake for 1 hour, or until a tester inserted into the center comes out clean.
-- Cool on a wire rack before serving.
**We don't really drink coffee on a regular basis, so I have used instant coffee or espresso for this and it's been just fine; I've also sometimes gone to a local coffee shop and ordered a small black coffee and used that, so if you are not a coffee drinker, don't let that keep you from trying this recipe!
Also, the strength of the coffee changes the "color" of the cake - stronger coffee makes it darker (as in the photo above), whereas regular/not-as-strong coffee makes it lighter in appearance. The taste is the same.
This cake freezes well, if you wait until it is completely cooled, then slice it and wrap each slice in plastic wrap, and place those in a ziploc bag in the freezer. That way you can pull out a slice at a time to enjoy without it becoming stale.
I hope if you try this, you enjoy it. We really like it - not too sweet, not really coffee-tasting, and a nice dessert,or a snack with a cup of tea. Let me know what you think!