Coffee and Pecan Cake Recipe is a rich, indulgent dessert that combines the deep flavor of coffee and the buttery crunch of pecans into a soft, spiced crumb.
It feels like baking a memory, one filled with warmth and joy. I made it for my parents and a few old friends who cherish homemade sweets. Each step, from creaming the butter to folding in the pecans, was filled with care.
The smell of coffee and cinnamon drifted through the kitchen, creating a cozy atmosphere. Laughter and conversation filled the room as the cake baked, turning a simple afternoon into something meaningful.
Why You Will Choose Coffee And Pecan Cake Recipe?
You will choose Coffee and Pecan Cake Recipe for its deep, rich flavor and comforting texture that stands out from ordinary desserts.
The bold taste of coffee blends beautifully into the soft, moist crumb, while the chopped pecans bring a nutty crunch that adds real character.
Each bite feels like a warm, satisfying moment that lingers. It pairs naturally alongside tea, coffee, or a simple evening meal.
The ingredients come together effortlessly, yet the result feels thoughtful and full of care. This cake offers more than taste it brings comfort, warmth, and the joy of something truly homemade.
How To Prepare Coffee And Pecan Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 10 servings
Equipment Needed
- 8-inch round or square cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Oven
- Wire cooling rack
Ingredients
- 1 cup all purpose flour
- 1/2 cup unsalted butter, softened
- 2 teaspoons instant coffee powder
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 cup sour cream
How To Make Coffee And Pecan Cake Recipe?
1. Preheat the oven to 350°F (175°C) and grease your cake pan with butter or non stick spray. You can also line the bottom with parchment paper.
2. In a mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and sour cream, mixing until smooth.
3. In a separate bowl, sift together the all purpose flour, baking powder, baking soda, salt, ground cinnamon, and instant coffee powder.
4. Gradually add the dry mixture into the wet ingredients, mixing gently until combined. Be careful not to overmix to keep the cake light and fluffy.
5. Fold the chopped pecans into the batter, ensuring they’re evenly distributed throughout.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.
Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 22g
- Sodium: 100mg
Special Note
If you’re someone who enjoys a bolder coffee flavor, feel free to adjust the amount of instant coffee granules to suit your taste. You could also add a bit of cocoa powder to the batter for a chocolatey twist that complements the coffee.
As for the pecans, toasting them before using brings out their natural flavors and adds an extra layer of texture and depth to the cake.
Pro Tips And Tricks
➣ Use freshly brewed coffee for a stronger, more vibrant flavor. If you want a deeper coffee taste, try using espresso instead of regular coffee powder.
➣ Toast the pecans lightly before adding them to the batter. This enhances their flavor and adds a nice crunch.
➣ Ensure the butter is softened to room temperature for smoother mixing, which helps create a lighter texture.
➣ Don’t overmix the batter to avoid a dense cake; gently fold the dry ingredients in until just combined.
➣ Let the cake cool completely before slicing. This helps the flavors set and prevents the cake from falling apart.
Health Benefits
Coffee and Pecan Cake Recipe offers several surprising health benefits. Coffee, rich in antioxidants, can boost brain function and improve mental alertness. Pecans are packed with healthy fats, which support heart health and reduce inflammation.
The cinnamon in the cake provides anti-inflammatory properties and can help regulate blood sugar levels. Brown sugar, while still a sweetener, contains trace minerals like iron and calcium, offering a slightly healthier alternative to refined sugar.
Lastly, the inclusion of sour cream adds probiotics, which support gut health, making each bite not only delicious but beneficial to your overall well-being.
How To Store The Finished Coffee And Pecan Cake Recipe?
Once your Coffee and Pecan Cake Recipe has cooled completely, store it in an airtight container to maintain its freshness. If you plan to enjoy it within a few days, keep it at room temperature, away from direct sunlight or heat.
For longer storage, wrap the cake tightly in plastic wrap and then place it in an airtight container or a resealable plastic bag before refrigerating. The cake can stay fresh for up to a week in the fridge.
For even longer preservation, consider freezing slices individually, ensuring they stay moist and flavorful when thawed.
What Is A Good Substitute For Sour Cream In Coffee Cake?
If you’re looking for a good substitute for sour cream in coffee cake, plain Greek yogurt is an excellent choice. It offers the same creamy texture and tanginess, and you can use it in a 1:1 ratio.
Other alternatives include plain yogurt, which has a milder flavor but still adds moisture, or crème fraîche, which provides a slightly richer, creamier result.
Buttermilk can also work, though it will make the cake a bit lighter and less dense. For a richer option, mascarpone or cream cheese thinned with milk or lemon juice can provide a smooth, slightly tangy substitute.
Frequently Asked Questions
Can I Make This Cake Ahead Of Time?
Yes, the coffee and pecan cake can be baked a day or two ahead. Store it in an airtight container to keep it fresh, and enjoy it at room temperature or slightly warmed.
Can I Use Decaffeinated Coffee In The Recipe?
Absolutely! If you prefer a coffee flavor without the caffeine, decaffeinated coffee works just as well in this recipe.
Can I Substitute The Pecans For Another Nut?
Yes, you can replace pecans with walnuts, almonds, or hazelnuts for a different flavor and texture.
Is There A Gluten Free Version Of This Cake?
Yes, you can substitute the all purpose flour with a gluten free flour blend, but be sure to check that your other ingredients are also gluten-free.
Conclusion
Coffee and Pecan Cake Recipe was such an easy success that it quickly became one of my favorite recipes to bake. The deep coffee flavor mixed beautifully with the nutty crunch of pecans, creating a cake that felt both comforting and rich.
It came together without stress, filled the kitchen with a wonderful aroma, and brought joy to everyone who tasted it. The process felt smooth and satisfying from start to finish.
I truly hope you will try it soon you must experience the same warmth, flavor, and simple joy it brought to my kitchen.
Coffee And Pecan Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease your cake pan with butter or non stick spray. You can also line the bottom with parchment paper.
- In a mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and sour cream, mixing until smooth.
- In a separate bowl, sift together the all purpose flour, baking powder, baking soda, salt, ground cinnamon, and instant coffee powder.
- Gradually add the dry mixture into the wet ingredients, mixing gently until combined. Be careful not to overmix to keep the cake light and fluffy.
- Fold the chopped pecans into the batter, ensuring they’re evenly distributed throughout.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.
Notes
Nutrition Facts
Calories: 280 kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Fiber: 1g | Sugar: 22g | Sodium: 100mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”