Penni's Mocha Nut Loaf

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 egg
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.

Bake for 45 - 60 until a cake tester comes out clean. Cool in the pan for 10-15 minutes then cover with a rack and invert. Remove from the pan and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until it is chilled. It is best to slice the cake cold. It can be served cold or at room temperature.