Wednesday, 28 April 2010

Whisky Coffee Cake with sour cream

I finally went and bought a free standing mixer and yes it was a decision well made. No more hand aches and no more messes. It was my first attempt at making a cake with sour cream and I'm honestly not sure what the advantage was. We had it with tea on Sunday which is quite ironic because, the coffee cake is to be served with a cup of coffee (not made with it). The whisky did make a whole lotta difference to the flavour and Ro almost had a heart attack cos i used up quite a bit of his Single Malt Whisky :)

The recipe has been adapted from 'Easy Cakes' by Linda Collister
Unsalted butter- 175 gms (at room temperature)
Light Muscovado sugar- 225 grams ( i didn't have any, so I used light brown sugar)
Maple syrup- 2 tbsp
Eggs- 4 large, beaten
Plain flour- 400gms
Irish Whisky or orange juice- 2 tbsp
Soda powder- 1/2 tsp
Baking powder- 2 tsp
Salt- a pinch
Sour cream- 125 ml

Put the butter, sugar and maple syrup in a large bowl and beat on high speed with an electric mixer or whisk until light and fluffy.
Gradually add the egg, beating well after each addition
Sift the flour, soda powder, baking powder and salt into the bowl.
Add sour cream and the whisky/ orange juice and gently mix all the ingredients with a large spoon.
Pour the batter into a greased pan and even it out with a spatula.
Bake in an oven preheated at 180C for about 50 to 60 minutes or until a skewer inserted comes out clean. My cake cracked a bit on top, because I kept it for a tad too long. Be careful you don't make this mistake.
Remove the pan from the oven and after about 5 minutes, trip onto a cooling rack.
Whisky glaze
Whisky- 4 tbsp
Maple syrup- 4 tbsp
Butter- 1 tbsp

Melt butter in a sauce pan and add the whisky and maple syrup, stirring continuously on very low heat.

Just before serving, invert the cake onto a deep plate and spoon the glaze over the warm cake. Let it cool completely. I sliced the cake and drizzled about a tbsp whisky glaze over the slice, so that way, those who do not want the glaze are not forced to have it.
Notes: I halved the recipe and so got one 9inch cake. Bundt tin or a loaf tin works fine.
I used golden syrup instead of maple syrup. Taste would have been slightly different, but it was fine.
The whisky glaze is purely optional. You can serve for dinner with whipped cream as well.

13 comments:

Pointblank said...

Looks neat

tasteofbeirut said...

I have a friend who adds whiskey to all her baked goods; she swears it makes all the difference! (maybe she drinks it too!)
Love that cake! Sounds yummy!

Sushma Mallya said...

Perfectly baked, looks spongy and delicious..

Ammu said...

Wow! sounds great. Perfectly baked.

Ms.Chitchat said...

Loved the texture of ur cake. Awesome looking too,sure to taste good.

Cool Lassi(e) said...

Lovely moist cake. Alcohol in any dessert makes it sophisticated! That wedge is inviting me to dig in!

Kamalika said...

looks grt..spongy and tasty...congrats on ur new mixer purchase..

Yummy Team said...

Perfect coffee cake and great clicks!!

Nithya said...

Looks fluffy and soft.. yummy :)

Priya said...

Prefectly baked cake, looks super moist and scrumptious..

PJ said...

what a tempting pic! the cake looks so moist and delicious.

Nitks said...

Wow.. a wonderful space... the cke looks yummy.. Happy to follow you..

Umm Mymoonah said...

Wow! first time in your blog,delicious looking recipes.