Did you guys have a great Easter? We didn’t celebrate but certainly enjoyed spotting several cute little bunnies running around with a colorful egg basket in their tiny hands. There were some joyful cheers and lots of laughter. The sky was bright blue and beautiful spring air carried several families to the park. It was pretty clear that people were relishing the Easter weekend. And while you guys were busy boiling, painting, hiding and hunting eggs, I cracked a few and baked a cake!
Every once in a while, I crave for a crumbly cake, one that doesn’t demand any extraordinary baking skills or requires any fancy gadget. I want it easy-going and a little bit healthy, if possible. Thankfully, I have few such recipes that save my day and makes baking effortless.
Filled with dried fruits, nuts and a hint of coffee, this crumbly cake absolutely won my husband’s heart. He has a challenging palate when it comes to cake, trust me! If he finds fresh fruits in a cake, he will neatly fish it out. If the cake is too moist or too dense, he will not eat it. He doesn’t like frosting and if the cake has dark chocolate in it, he would taste a tiny bite just to keep me happy. So, this time when he said ‘good job’ at every slice he ate plus cleaned the plate to the last crumb, you can imagine my excitement. I felt like a winner! Normally, a cake lasts for few days in our home. This one was licked clean in less than two days. It’s good I used olive oil instead of butter, which made us feel little less guilty.
Chasing the Easter bunny would have definitely helped burning the calories but we lazy bones decided to save that act for next year!
Fruit and Nut Coffee Cake
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup oil
- 1/4 cup walnut roughly chopped
- 1/4 cup walnut roughly powdered
- 1/4 cup cashew roughly powdered
- 1 cup all purpose flour
- 2 tablespoons instant coffee powder
- 1 teaspoon baking powder
- 1/2 cup dried fruits I used raisins and cranberries
- 1 teaspoon vanilla extract
Instructions
- Brush some oil in a loaf pan and dust it with some flour. Pre heat the oven to 350F.
- Whisk all the wet ingredients (egg, sugar, oil) in one bowl and dry ingredients (powdered cashew and powdered walnut, flour, baking powder and coffee) in a separate bowl.
- Pour mixed dry ingredients to the wet ingredients bowl and whisk. Add dried fruits, chopped walnut, vanilla extract and give it one more whisk.
- Pour batter in the loaf pan and bake it at 350F for 50 minutes. Poke a knife in the center and if it comes out clean, the cake is done.
- Let it cool down for few minutes before you take it out of the pan.
Notes
If the cake turns too brown on top and the cake is not yet baked through, leave the oven partially open and continue baking until it’s baked completely.
Nutrition
Comments are closed.
Nithya
April 13, 2013 at 4:59 PMCake looks gorgeous and love your clicks. Fruit and Nut cake is my all time favourite..
Nami | JOC
April 8, 2013 at 10:13 AMLove the traditional (?) tea pot and beautiful coffee cake! I need to buy an instant coffee to include in baking. This scene tells me you had a nice afternoon tea. 🙂
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April 8, 2013 at 9:04 AMI can’t never get enough of nutty treats. Gorgeous clicks, as always!
Shumaila
April 7, 2013 at 7:21 PMThe cake looks great and one that I would really like to try! Love the photography as always!
Sylvie @ GitK
April 5, 2013 at 7:24 PMMy favorite! I love a good fruit and nut cake, especially with a cup of tea.
Simi
April 4, 2013 at 4:14 PMAbsolutely fabulous snd my kind of cake !! Looks great ! Love your first pic
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April 4, 2013 at 12:38 PMI just came across your blog today and absolutely fell in love, you have some wonderful recipes and photography!
Kankana Saxena
April 4, 2013 at 10:24 PMThanks Nik and I just checked your blog. The photos are stunning! Glad we could connect 🙂
Rekha
April 4, 2013 at 7:50 AMI am not a coffee fan otherwise but in baked goodies its totally different thing altogether … Love the yummyness ! Beautiful photographs as always !
Kamalika
April 4, 2013 at 5:42 AMLOved the cake but rather loved the snaps dear..they are just awesome….have to learn a lot from you….:)
carey
April 4, 2013 at 5:20 AMCakes like this make me think of home. It’s amazing that despite the fact I was such a picky eater as a kid, I would still gobble up the various crumbly loaf cakes my mother would make. (Sometimes she would put chocolate chips in there to make them even more enticing, which was a-ok with me too.) And these pictures feel so very much like Spring, Kankana! I love it. (:
Gabriela
April 4, 2013 at 12:13 AMI simply love the light in your photos, seems spring is approching there. Here it’s keep snowing and it’s April already :. The cake looks delish, I love all nutty sweets!
indugetscooking
April 3, 2013 at 8:21 PMI should do the egg hunting next year, not just the eating 🙂
Love the kind of cake you have made here. Great with a cup of tea!
Kristi Rimkus
April 3, 2013 at 6:44 PMWe had a few little people hunting for Easter eggs around our house, and Seattle actually had wonderful weather for Easter weekend. I’m totally intrigued by the coffee in this recipe. I’ll bet it adds a depth that’s delicious.