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.
Cooking 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 Facts
12 ServingsCalories 280kcal
Protein 6g
Carbohydrates 30g
Fiber 1.78g
Sugar 10g
Fat 16g
More recipes
Buttermilk cole slaw with garlic and onion
Refreshing buttermilk coleslaw with garlic and onion.
02 Jan 2026Baked eggs with spinach and green onion
Savory baked eggs with spinach and green onions for brunch.
15 Jan 2026Three-ingredient cauliflower soup
Creamy three-ingredient cauliflower soup ready in no time.
09 Jan 2026One-pan lemon and chicken potato bake
Easy one-pan lemon and chicken potato bake with vibrant flavours.
24 Feb 2026Passionfruit ice-cream
Enjoy a creamy tropical passionfruit ice cream made with coconut milk.
05 Jan 2026