Featured Recipe: Cashew Coffee Cake

Cashew Coffee Cake Recipe at Culinary Center, Lincoln City ORThis recipe comes from Jackie Wiest in Cincinnati, Ohio. Jackie is Sharon’s mom. Jackie has been making this recipe for over 50 years and is Chef Sharon’s favorite.


Yield: 1 Tube Cake.

Ingredient List:

Cake:

  • 4 oz. (1 stick) Unsalted butter, softened
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs (large)
  • 2 cups All-purpose flour, sifted
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 cup Sour cream

Topping:

  • 3 oz. Unsalted butter, softened
  • 1 cup brown sugar
  • 2 tsp. Cinnamon
  • 1 cup chopped nuts (at least half cashew)

 

Method:

Cake:

  1. Preheat oven to 350°
  2. Have all ingredients at room temperature.
  3. Sift flour, baking powder and baking soda, set aside.
  4. Cream margarine and sugar in mixer
  5. Add the vanilla and eggs and blend thoroughly.
  6. Add the sour cream and mix.
  7. Add the dry ingredients in parts and mix to a smooth batter. Do not overmix.

Topping:

  1. Combine ingredients in a food processor or by hand until well mixed. Set aside.

 

Make Up and Baking:

  1. Spray or grease a tube pan
  2. Put 3/4 of the batter in the pan. Sprinkle 1/2 the topping on batter.
  3. Spoon on remaining batter, then sprinkle on remaining topping.
  4. Bake until golden, about 50 minutes at 350°.
  5. Let cool on rack before cutting.