Coffee pecan cake
This Coffee Pecan Cake combines rich espresso, crunchy pecans, and a hint of cinnamon for a deliciously moist dessert. Easy to make, it’s perfect for coffee lovers and pairs wonderfully with a warm beverage.
Cook time 60 min
Prep time 15 min
Ingredients:
1/2 cup butter1/2 cup brown sugar
3 eggs
1 tbsp espresso coffee
1 cup water
1/2 cup milk (1% fat)
1 cup all-purpose white wheat flour
1 cup self-raising flour
1 cup pecans
1 cinnamon stick
Welcome to the delightful world of baking with this scrumptious Coffee Pecan Cake. Combining rich espresso, crunchy pecans, and a hint of cinnamon, this cake is perfect for coffee lovers and dessert enthusiasts alike. Follow this straightforward recipe to create a moist and flavorful treat that will impress your family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper for easy removal.
- In a small saucepan, combine the milk and cinnamon stick.
- Heat over medium-low heat until the milk is warm (do not boil).
- Remove from heat and let the cinnamon stick steep in the milk while you prepare the other ingredients.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the espresso coffee and mix until well combined.
- In a separate bowl, sift together the all-purpose flour and self-raising flour.
- Remove the cinnamon stick from the milk mixture.
- Gradually add the flour mixture to the butter mixture, alternating with the water and cinnamon-infused milk. Start and end with the flour mixture. Mix until just combined.
- Fold the chopped pecans into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once completely cooled, slice and serve your delicious coffee pecan cake. Dust with a layer of powdered sugar if desire. Enjoy it with a cup of coffee or tea!
Congratulations! You've just made a marvelous Coffee Pecan Cake. Let it cool before serving and enjoy every heavenly bite. This cake pairs beautifully with a cup of coffee or tea, making it the perfect treat for any time of the day. Share it with loved ones or savor it yourself; this delightful cake is sure to become a favorite.
Coffee pecan cake FAQ:
A 9-inch (23 cm) round cake pan is recommended for this recipe. You can also use a similar size baking dish if necessary.
The cake is done when a toothpick inserted into the center comes out clean. Baking usually takes 30-35 minutes at 350°F (175°C).
Yes, you can substitute espresso with strong brewed coffee or omit it for a milder flavor. Keep in mind this may affect the overall taste.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
For a dairy-free option, use a dairy-free butter substitute and non-dairy milk. To make it gluten-free, replace the all-purpose and self-raising flour with a gluten-free flour blend.
Tips:
- Ensure that your butter is at room temperature before mixing to achieve a smooth and even batter.
- Chop the pecans finely if you prefer a smoother texture in your cake, or leave them in larger pieces for more crunch.
- Brew the espresso fresh for the best flavor, and allow it to cool slightly before adding it to the batter.
- For added depth of flavor, consider toasting the pecans lightly in a dry skillet before incorporating them into the batter.
- If you don't have self-raising flour, you can make your own by adding 1.5 teaspoons of baking powder and 0.25 teaspoons of salt per cup of all-purpose flour.
Nutrition per serving
12 ServingsCalories 280kcal
Protein 6g
Carbohydrates 30g
Fiber 1.78g
Sugar 10g
Fat 16g
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