Coffee And Pecan Cake Recipe
Coffee and Pecan Cake recipe combines rich coffee flavor with crunchy pecans for a delightful treat. The sponge is made with butter, sugar, eggs, flour, strong coffee, and chopped pecans. It's sandwiched and topped with a smooth coffee-flavored buttercream. Decorated with whole pecans, it’s perfect for afternoon tea or special occasions, offering a delicious balance of sweetness, nuttiness, and coffee aroma.
Equipment
- 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
Instructions
- 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
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.