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!

Coffee and Pecan Cake
Serves 8
A delicious teatime cake, best served with a decent cup of tea!
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Prep Time
20 min
Prep Time
20 min
  1. 175g Self-raising flour
  2. 125g Butter
  3. 175g Golden Caster Sugar
  4. 1 Tbsp Instant Coffee Granules
  5. 2 Large Eggs
  6. 50g chopped Pecans
For the icing
  1. 1 tbsp Instant Coffee Granules
  2. 1 tbsp Cocoa Powder
  3. 75g Unsalted Butter
  4. 175g Icing Sugar
  5. Several Whole Pecans, to decorate
For the 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.
  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
  1. Blend together the coffee and cocoa powder with enough boiling water to make a stiff paste.
  2. Beat into the butter and icing sugar.
  3. Sandwich the two cakes together using half of the icing.
  4. Spread the remaining icing over the top of the cake, and then decorate with the whole pecans to serve.
  5. Enjoy!
The Spirited Puddle Jumper

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