Irish Coffee Cake

Ingredients and Weight:

• 1 3/4 cups (218g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon (15ml) baking powder
• 1 teaspoon (5ml) baking soda
• 1/2 teaspoon (2.5ml) salt
• 1 cup (2 sticks/227g) unsalted butter, softened
• 2 large eggs
• 1 cup (240ml) strong brewed coffee
• 1/2 cup (120ml) sour cream
• 1 teaspoon (5ml) vanilla extract
• 1/2 cup (45g) chopped walnuts (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33cm) baking pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the coffee, sour cream, and vanilla extract.
5. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the walnuts (if using).
7. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 350 per slice
• Fat: 15g
• Cholesterol: 60mg
• Sodium: 250mg
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Rich and decadent
• Perfect for breakfast, brunch, or dessert
• Easily customizable with different nuts or toppings

User Comments:

• "This Irish Coffee Cake is the perfect way to start my day! It's so moist and flavorful."
• "The combination of coffee and chocolate is amazing. I love the crunchy walnuts in it."
• "I'm not usually a coffee cake fan, but this one is absolutely delicious. It's not too sweet and the coffee flavor is just right."

Special Precautions and Tips:

• For a stronger coffee flavor, use two cups of strong brewed coffee.
• If you don't have walnuts, you can substitute pecans, almonds, or any other type of nut you like.
• This cake can be stored in an airtight container at room temperature for up to 3 days.