Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1/4 cup hot water
- 1/2 cup sour cream
- 3/4 cup chopped cashews, toasted
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter with granulated and brown sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract and dissolved coffee.
Fold the dry ingredients alternately with sour cream into the wet ingredients until just combined; stir in toasted cashews.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the caramel drizzle, combine brown sugar, heavy cream, and butter in a small saucepan.
Bring the mixture to a simmer over medium heat, stirring until smooth.
Remove from heat and stir in vanilla.
Drizzle the caramel over the cooled cake.
Frequently Asked Questions
How should I store leftover Coffee Cashew Cake?
For best flavor and texture, store the fully cooled Coffee Cashew Cake in an airtight container at room temperature for up to 3 days. If you've already drizzled the caramel, refrigeration is recommended to prevent the drizzle from becoming too runny, though it may slightly dry the cake.
Can I substitute the cashews in this cake recipe?
Yes, you can easily substitute the cashews with other nuts like toasted pecans or walnuts for a similar nutty crunch. Ensure they are finely chopped to incorporate well with the dry ingredients, maintaining the intended texture balance of the cake.
What is the best way to prevent this cake from sticking?
To ensure a clean release for your 9-inch Coffee Cashew Cake, generously grease the pan, line the bottom with parchment paper, and then lightly grease the parchment paper before pouring in the batter. This double-layer protection works perfectly when baking at 350°F (175°C).
