Penni's Mocha Nut Loaf
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 65.
This recipe came from Penni Linck, a food and wine editor for House & Garden. It is not too sweet and has a wonderful mocha flavor. Maida says to serve it cold or at room temperature. I've tried it both ways and both Michael and I agree that it is best at room temperature. Even better is warming it a little in the microwave and serving it with ice cream. Quite delicious!
1 1/2 cups sifted all-purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 cup powdered (not granular) instant expresso or coffee
1 1/4 cups sour cream
1 cup sugar
2 2/3 oz. (5 1/3 tbs.) unsalted butter, melted
5 oz. (1 1/4 cups) pecans, cut or broken into medium-size pieces
Adjust oven rack 1/3 from the bottom and preheat to 350. You will need a loaf pan with a 7 cup capacity.
|Butter or spray the pan and dust it with bread crumbs.|
|Sift together the flour, salt, baking soda, cocoa and powdered instant expresso (or coffee). Set aside.|
|On low speed of mixer, beat the egg lightly.|
|Add the sour cream.|
|Add the sugar just to mix. Scrap down the bowl as necessary.|
|Beat in the melted butter.|
|Add the sifted dry ingredients.|
|Remove the bowl from the mixer and stir in the nuts.|
|The batter will be thick. Transfer it to the loaf pan and smooth the top.|