Recipe by Chef Kate
A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.
Top Review by Calee
Wonderful cake, your right its not overly sweet which we love. I cut this recipe in half and used 2 small bundt pans(capicity 1 1/2 cup each). For the filling I used a tbsp of sugar, which turned out very nice. Mine baked in 18 minutes. They turned out to be a nice fluffy cake texture. They looked like a giant cupcake. Thanks Kate for another keeper!!
For the batter
- 1⁄2 cup sweet butter
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 2 teaspoons baking powder
- 2⁄3 cup milk
For the filling
- 1⁄3 cup cocoa powder
- 1 tablespoon sugar
- 1⁄3 cup walnuts, broken
For the top
- confectioners' sugar (powdered)
Directions See How It's Made
- Preheat oven to 350°F.
- Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
- Cream together butter and sugar.
- Add the eggs and beat until light and fluffy.
- Sift together the flour, salt and baking powder.
- Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
- Mix together the filling ingredients.
- Pour 1/3 of the batter into the prepared mold.
- Sprinkle half the filling over the batter.
- Carefully add another third of the batter.
- Sprinkle with the remaining filling.
- Add the balance of the batter.
- Bake for 35 minutes, or until tester comes out clean.
- Remove from oven and let stand for 5 minutes.
- Invert and unmold cake.
- Dust with a sprinkling of confectioners' sugar through a sieve.
- Pour yourself a cup of tea and enjoy.