Prep 0 mins
Cook 35 mins
That's what I'm saying! From the January 2007 issue. (FYI: I find that a small jar of espresso powder is usually cheaper at the Mexican markets.)
- 1⁄2 cup unbleached white flour
- 1⁄2 cup walnuts, chopped
- 1 tablespoon finely grated orange zest
- 1⁄2 teaspoon instant espresso powder
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground cardamom
- 1⁄4 cup unsalted butter, softened, cut into 8 pieces
- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons ground cardamom
- 1 teaspoon instant espresso powder
- 1⁄4 teaspoon salt
- 2⁄3 cup sugar
- 2 tablespoons orange zest, finely grated
- 1⁄2 cup unsalted butter, melted then cooled
- 2 large eggs
- 1⁄2 cup whole milk
- 1⁄2 cup strong coffee, cooled
- 1 1⁄2 teaspoons pure vanilla extract (NOT imitation)
- Preheat oven to 400 degrees. Butter an 8 inch square oven proof baking pan. Dust with flour. Set aside.
- CRUMBS: Mix all ingredients together *except* for the butter. Add butter, then using your fingers or pastry blender, blend in well until you have coarse crumbs.
- CAKE: In a large bowl, whisk together the flour, baking powder, cardamom, espresso powder and salt.
- Place the sugar and orange zest in a small bowl and rub together with your fingers until mixture is evenly moist.
- Transfer the sugar/zest mixture to the large bowl and whisk to blend ingredients.
- In another mixing bowl, whisk together the melted butter, eggs, milk, coffee and vanilla extract. Pour over the flour mixture and *stir, NOT beat [just] until evenly moist*.
- Scrape into prepared baking pan and top with even layer of crumbs. Pat the crumbs gently into the batter.
- Bake for approximately 30-35 minutes or until toothpick inserted in center of cake comes out clean.
- Cool in pan on wire rack. Can be served warm or at room temperature.