The other day I was interviewed for a Malaysian magazine called UnReserved. The story hinged on Mother’s Day, specifically on the challenges of balancing family, work, and, most importantly, my sanity. I thought about what to serve my interviewer with her coffee (feed the press is a cardinal rule, especially if you’re a cook), and eventually decided on my killer brownies, healthy bird seed bars, and chocolate chip cookies.
Then, at the eleventh hour, it dawned on me to make my deliciously moist walnut cake from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. I said to myself, she’ll be writing about my book, so why not give her a taste from it.
From years of experience, I had wisely saved the final step of frosting the walnut cake until the last minute, just in case the photographers might want a kitchen shot…which they did. I whipped together a caramel frosting and drizzled it over the cake. I have to admit that sometimes my own recipes surprise me. This walnut cake was so simple and oh so good. Nothing was left by the end of the day. Make it for mom…or anyone else!
Walnut Spice Coffee Cake
Makes one 9-inch round cake
Canola oil cooking spray, for greasing the cake pan
1-1/2 cups chopped walnuts
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup brown sugar
2 large eggs
1/3 cup canola oil
½ cup plus 2 tablespoons sour cream
Confectioners’ sugar or maple glaze for the finished cake
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with canola oil cooking spray and sprinkle with flour; set aside.
- Place the walnuts in the bowl of a food processor and process, using the pulse button, until finely ground, but not to the point of forming a paste.
- Transfer the ground walnuts to a medium bowl, add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Whisk until well combined; set aside.
- In the bowl of an electric mixer, combine the brown sugar and the eggs and beat on medium speed for about 4 minutes, or until light and fluffy. Add the canola oil and sour cream and beat 30 seconds more.
- Using a rubber spatula, fold into the egg mixture the reserved flour mixture until well incorporated. Pour the batter into the prepared cake pan and bake for 30 minutes, or until a tester inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let cool for 5 minutes. Run a knife around the sides of the pan and invert the cake onto a serving platter. Dust with confectioners’ sugar or frost with the maple glaze before serving.
Maple Glaze
Makes about 2 cups frosting
¼ cup brown sugar
2 tablespoons unsalted butter
3 to 4 tablespoons milk, depending on desired consistency
2 cups icing sugar
In a saucepan, combine the brown sugar, butter, and milk and heat over medium heat just until the boiling point, stirring occasionally. Remove from the heat, cool completely, and then stir in the icing sugar. The frosting should be of a spreading consistency, or if you’d like more of a drizzle, add a bit more milk.
Advance Preparation: This frosting can be made up to 2 days in advance. Keep covered and refrigerated. Bring to room temperature before frosting the scones.
