Coffee and Pecan Cake

So the kids have been all about the baking at the moment, which in a fit of I’m-missing-you-as-you’re-at-school-so-of-course-you-can-do-any-activity-you-like-as-long-as-it-makes-you-happy, misty-eyedness, I have given them free-reign of the kitchen, with maybe a teeny bit of input from me. In this case, I had a bag of pecans that needed using up so decided to make this DELICIOUS and what feels like a proper grown up afternoon tea treat, Coffee and Pecan Cake. Which the children still really enjoyed, despite the coffee. Note to self: Letting children lick a coffee-laden bowl might make them ‘lively’. You have been warned. 

Serve to friends with a proper cuppa and enjoy!

Ingredients for the Coffee and Pecan Cake

175g Self-raising flour
125g Butter
175g Golden Caster Sugar
1 Tbsp Instant Coffee Granules
2 Large Eggs
50g chopped Pecans

For the icing:
1 tbsp Instant Coffee Granules
1 tbsp Cocoa Powder
75g Unsalted Butter
175g Icing Sugar
Several Whole Pecans, to decorate

Instructions for Coffee and Pecan Cake

1. Preheat the oven to 190c/375f/Gas Mark 5.
2. Lightly grease the inside of 2, 18cm circular sandwich tins.
3. Sift the flour using a sieve, and set to one side.
4. Beat the butter and sugar together until light and creamy (I use a Kitchenaid mixer).
5. Dissolve the coffee in 2 tablespoons of hot water, and then allow to cool.
6. Lightly mix the eggs with the coffee mixture, and then gradually beat into the creamed butter and sugar, adding a little of the sifted flour with each addition.
7. Fold in the pecans, the divide the mixture between the prepared tins and bake in the preheated oven for 20-25 minutes until well risen and firm.
8. Leave to cool in the tins for 5 minutes for turning onto a wire rack.

To make the icing for your coffee and pecan cake:

• Blend together the coffee and cocoa powder with enough boiling water to make a stiff paste.
• Beat into the butter and icing sugar.
• Sandwich the two cakes together using half of the icing.
• Spread the remaining icing over the top of the cake, and then decorate with the whole pecans to serve.

FAQs

• Can I use different nuts in coffee and pecan cake?

  • Yes, you can experiment with walnuts or almonds as a substitute for pecans in this recipe, though the flavor will change slightly.

• Can I make this pecan coffee cake ahead of time?

  • Yes, you can prepare the cake a day ahead and store it in an airtight container. It will stay fresh for up to 3 days.

• What type of coffee should I use for coffee and pecan cake?

  • For a strong coffee flavor, use brewed espresso or dark roast coffee.

• Can I freeze coffee and pecan cake?

  • Absolutely! You can freeze individual slices of the cake. Just wrap them in plastic wrap and foil, then place them in a freezer-safe bag.

• Can I make this cake dairy-free?

  • Yes, use dairy-free butter and milk to make the recipe dairy-free.

See more of my baking posts here

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.