Yum! I adapted this recipe from a cookbook I have called Finger Food. I’ve not really made much from it before, but this is a great recipe to start with. I mean, really, it’s hard to mess up walnuts and brown sugar. Totally different than anything I’ve made before, and nothing that I would ever have thought of on my own.
The sugar starts to melt on both the top and bottom, leaving a nice crumbly crust for the soft cake middle. This recipe makes 12 mini cakes (also known as cupcakes in some social circles–weird name, I know).
- 3/4 c walnuts
- 3/4 c packed light brown sugar
- 1 stick butter (1/2 cup), room temperature
- 2 eggs, room temperature
- 1 c flour
- 1/3 c sour cream
- 1 tablespoon instant coffee (optional but delicious)
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla
Start by finely chopping the walnuts, either by hand or in a food processor. Combine with 1/4 cup of the brown sugar and set aside for now.
Preheat oven to 315 degrees. Cream the butter with the remainder of the brown sugar until it turns pale and creamy. Very important that the butter is soft but not melted for this–can be done with a mixer or by hand. Add eggs, one at a time, and incorporate. Add coffee, baking powder, vanilla, and sour cream and mix thoroughly. Fold in the flour until smooth–mixture will be thick.
Spray a muffin tin with non-stick spray. Spoon a tablespoon of the walnut/sugar mixture into the bottom of each muffin cup. Spoon two tablespoons of the dough mixture into each cup. Top with another spoonful of the walnuts–you may have to press them into the dough slightly so that they stick when they’re done cooking; some of mine fell off after they were cooked.
Bake for 15-20 minutes, until the cakes have risen and are springy to the touch. Let cool in the tin for another five minutes, then remove carefully with a butter knife. Enjoy!