Prep 30 mins
Cook 1 hr
Maida Heatter; not too sweet, coffee-flavored loaf.
- 1 1⁄2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup Dutch-processed cocoa powder
- 1⁄4 cup powdered instant espresso (not granular)
- 1 egg
- 1 1⁄4 cups sour cream
- 1 cup sugar
- 2 2⁄3 ounces unsalted butter, melted (5 1/3 tablespoons)
- 5 ounces pecans, broken into medium size pieces (1 1/4 c.)
- Place oven rack one-third up from the bottom of the oven; preheat oven to 350°.
- You will need a loaf pan with a 7-cup capacity—9 ½ inch x 4 ½ inch x 3 inches.
- If necessary, use a larger pan, not smaller (it is best to check by capacity, rather than dimensions).
- Butter the pan and dust well with fine, dry breadcrumbs, then, over a piece of paper, tap firmly to shake out excess crumbs; set pan aside.
- Sift together the flour, salt, baking soda, cocoa, and powdered instant espresso; set aside.
- In a big bowl of an electric mixer, on low speed, beat the egg, sour cream, and sugar just to mix; beat in the melted butter.
- On low speed add the sifted dry ingredients—they may be added all at once, scraping the bowl with a rubber spatula and beating only until the mixture is smooth.
- Remove from the mixer and stir in the nuts.
- Turn the mixture into the prepared pan; smooth the top.
- Bake for 1 hour until a pick comes out clean.
- Cool the cake in the pan for 10-15 minutes, then cover it with a rack, turn over the apn and the rack, remove the pan, cover with another rack, and turn over again, leaving the cake right side up; let stand until completely cool.
- When the cake is cool, wrap it in plastic wrap and refrigerate or freeze it until it is thoroughly chilled, or refrigerate it for a day or two.
- It is best to slice the cake when it is cold; cut into 18 to 20 half inch slices.
- The cake may be serve cold or at room temperature.