Pecan Coffee Cake
This Pecan Coffee Cake is a taste sensation! Toasted pecans, creamy butter, and a hint of coffee make this cake a deliciously indulgent treat. The perfect balance of sweet and crunchy, this cake will have your taste buds dancing! Enjoy with a cup of coffee for a heavenly experience.
If you’re a lover of pecans and coffee, you need to try this Pecan Coffee Cake as soon as possible! It’s an indulgent treat that’s sure to delight everyone who tastes it. We’ve combined pecans, light muscovado sugar, and a coffee mixture to make this delicious cake unlike anything else.
The crunchy topping of toasted pecans is a recipe in itself – don’t forget to split 8 of the pecans into 16 and set them aside for later! A creamy icing made with butter, icing sugar, and a hint of vanilla perfectly complements the crunchy topping. Sit back with a cup of coffee and enjoy a slice of this beautiful sweet pecan cake.
So get your oven preheated and get ready for a warm, delicious slice of heaven. The only decision left to make is how many people you’ll be sharing the cake with - does it really have to be just 12 to 16?
Why You’ll Love This Pecan Coffee Cake Recipe
These are all the reasons I'm loving this Pecan Coffee Cake recipe:
It's deliciously sweet and nutty: The combination of coffee and pecans gives this cake the perfect balance of sweetness and nuttiness. The pecans add a delightful crunch to the texture, while the coffee brings an earthy and complex flavor.
It's easy to make: You don't need a lot of time or fancy equipment to create this cake. Most of the ingredients are likely things you have in your pantry, and it only takes 25 minutes to prepare and 50 minutes to bake.
It's healthy and vegan: This cake is packed with healthy ingredients like butter, eggs, and muscovado sugar, and you can easily make it vegan by swapping out the butter for a plant-based alternative. Plus, this recipe is surprisingly low in calories and saturated fat.
Pecan Coffee Cake
This Pecan Coffee Cake is a taste sensation! Toasted pecans, creamy butter, and a hint of coffee make this cake a deliciously indulgent treat. The perfect balance of sweet and crunchy, this cake will have your taste buds dancing! Enjoy with a cup of coffee for a heavenly experience.
Ingredients
- 225g butter, softened, plus extra for the tin
- 4 tbsp instant coffee granules
- 100g pecans, plus 8 for the topping
- 225g light muscovado sugar
- 4 eggs
- 225g self-raising flour (if you have rye flour, you can swap in 25g of it)
- 1 tsp baking powder
For the icing
- 100g butter, softened
- 200g icing sugar
- ½ tsp vanilla extract
Instructions
- Step 1: Grease a 30 x 20cm, 2.5cm deep cake tin and line with parchment paper. Preheat the oven to 180C/160C fan/ gas 4. Mix the coffee in 3 tbsp of hot water and put aside. Place all the pecans, including the 8 for the topping, onto a baking tray and toast in the oven for 8-10 minutes, then let cool for a bit. Split 8 of the pecans into 16 and set aside. Chop the remaining pecans finely, leaving some texture.
- Step 2: Whisk the butter and sugar in a bowl with an electric mixer until light and fluffy. Crack in the eggs one at a time, whisking until completely combined. Beat in half of the dissolved coffee. Gently fold the dry 'ingredients' (flour, baking powder, and a pinch of salt) and half of the chopped nuts into the wet 'ingredients'. Evenly spread the batter into the tin and top with the remaining chopped nuts. Smooth the top with a spatula and bake for 30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.
- Step 3: Mix the butter until creamy, and add in the icing sugar, vanilla and additional coffee mixture. Place the cooled cake onto a platter and cover with the prepared frosting. Sprinkle with the chopped pecans and cut into squares to serve.
