Mocha Nut Loaf

Maida Heatter; not too sweet, coffee-flavored loaf.

• Ready In: 1 hr 30 mins
• Yields: 20 slices

Ingredients

• 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.)

Directions

1. Place oven rack one-third up from the bottom of the oven; preheat oven to 350°.
2. You will need a loaf pan with a 7-cup capacity—9 ½ inch x 4 ½ inch x 3 inches.
3. If necessary, use a larger pan, not smaller (it is best to check by capacity, rather than dimensions).
4. 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.
5. Sift together the flour, salt, baking soda, cocoa, and powdered instant espresso; set aside.
6. 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.
7. 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.
8. Remove from the mixer and stir in the nuts.
9. Turn the mixture into the prepared pan; smooth the top.
10. Bake for 1 hour until a pick comes out clean.
11. 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.
12. 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.
13. It is best to slice the cake when it is cold; cut into 18 to 20 half inch slices.
14. The cake may be serve cold or at room temperature.