Coffee Pecan Cake

For all coffee lovers, this cake is a must try…

If you are mesmerized by the aroma of coffee and has turned into a slave of its taste, then this is a cake exclusively for you. I am an avid coffee lover and my brain wouldn’t function without that one cup of coffee in the morning.

I wanted something to sweeten up my Saturday night. Also, the gloomy rainy Fall weather called for something delicious as well. I ended up making this amazing cake.

Brown sugar and espresso made this cake taste absolutely delicious. I also made whipped cream frosting and added espresso to the frosting. This is a light cake, with caramelized flavor and coffee aroma; perfect to serve for breakfast or brunch or any time.

Note: I made a small cake by halving all the ingredients in the given recipe: I added 1 egg, instead of 1.5.

Recipe Courtesy: Joy of Baking

Coffee Pecan Cake

Coffee Pecan Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
For making cake batter
  • All purpose flour- 1¾ cups
  • Baking powder- 1½ tsp
  • Baking Soda- ¼ tsp
  • Salt- ½ tsp
  • Butter, unsalted at room temperature- ¾ cup
  • White sugar- ½ cup
  • Brown sugar- ½ cup
  • Eggs, large- 3
  • Vanilla extract- 1 tsp
  • Milk- ⅓ cup
  • Espresso or Instant coffee- 1½ tbsp mixed with 1 tbsp hot water
  • Pecans, chopped- ½ cup (or use walnuts or almonds)
For making Coffee Frosting
  • Heavy Whipping cream, cold- 2 cups
  • Powdered sugar- 4 tbsp
  • Vanilla extract- 1 tsp
  • Espresso or Instant coffee- 1 tbsp
Instructions
  1. Preheat oven to 350 F or 180 degrees C.
  2. In a large bowl, combine flour, baking powder, baking soda and salt together.
  3. Use either a stand mixer or an electric hand mixer.
  4. Into the stand mixer bowl, add the butter. Using the paddle attachment, beat till butter turns smooth.
  5. Add white sugar and brown sugar, beat till light and fluffy. Using a spatula, scrape down the sides and bottom of the bowl.
  6. Add eggs, one at a time and beat well after each addition.
  7. Add vanilla extract and beat for a few seconds. Scrap down the sides and bottom of the bowl- this is for even mixing.
  8. Add the flour mix in three additions, alternating with milk and coffee: starting and ending with the flour.
  9. Combine on low speed till well incorporated.
  10. Add chopped pecans, combine well.
  11. You could bake in a large cake pan or in a two 8 inch cake pans.
  12. Line the bottom of the pans with parchment paper and grease with melted butter.
  13. Pour the cake batter into the pans and smooth the top with a spatula.
  14. Place the cake pans on the middle rack in the oven.
  15. Bake for 35 to 40 minutes or until a fork inserted into the center of the cake comes out clean. For me, it took 40 minutes- depends on the oven temperature.
  16. Take the baked cakes out of the oven. Place on wire racks and let cool down completely.
  17. Remove the parchment paper.
Making Frosting
  1. In a stand mixer with whisk attachment: add cold whipping cream, sugar, vanilla extract and instant coffee. Beat at high speed till soft peaks are formed.
  2. Place the whipped cream frosting in the refrigerator for 30 minutes to set well.
Frosting the cake
  1. If you have baked one large cake: using a sharp kinife: cut horizontally into 2 equal halves.
  2. Spread the frosting on one of the layers and place the other layer on top.
  3. You could frost the entire cake if you want- frost based on your preference.
  4. You can skip frosting as well.
  5. You can serve the cake immediately or chill it for 30 minutes. Leftover cake can be refrigerated for 2 days. Enjoy!

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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