Coffee and Pecan Cake Recipe
Coffee and Pecan Cake is a flavorful dessert combining rich coffee flavor with the nutty crunch of pecans. The moist cake layers are infused with brewed coffee and complemented by a creamy coffee-flavored frosting. Toasted pecans add texture and warmth, making it a perfect treat for coffee enthusiasts. Ideal for afternoon tea or special occasions.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter
- Measuring scales and spoons
- 8-inch (20 cm) round cake tin
- Spatula
- Cooling rack
- Small saucepan or microwave-safe bowl (to dissolve coffee)
Ingredients
For the Cake:
- 175 g 6.2 oz self-raising flour, sifted
- 175 g 6.2 oz unsalted butter, softened
- 175 g 6.2 oz golden caster sugar
- 3 large eggs beaten
- 60 g 2.1 oz pecans, chopped
- 1 tsp baking powder
- 2 tsp instant coffee powder
For the Icing:
- 4 tbsp coffee liqueur e.g., Tia Maria or Kahlúa
- 500 g 17.6 oz mascarpone cheese
- 100 g 3.5 oz light muscovado sugar
- Handful of pecan halves and coffee beans for decoration
Instructions
Preheat Oven and Prepare Tin:
- Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line an 8-inch round cake tin with parchment paper.
Mix Dry Ingredients:
- In a bowl, sift together the self-raising flour, baking powder, and instant coffee powder. Set aside.
Cream Butter and Sugar:
- In a separate large mixing bowl, beat the softened butter and golden caster sugar together until pale and fluffy using an electric mixer.
Add Eggs:
- Gradually beat in the eggs, a little at a time, to the creamed mixture, making sure each addition is fully incorporated before adding the next.
Combine Mixtures and Add Pecans:
- Fold in the sifted dry ingredients gently, followed by the chopped pecans. Mix until just combined.
Bake the Cake:
- Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Prepare the icing:
- While the cake cools on a rack, whisk together mascarpone cheese, muscovado sugar, and coffee liqueur in a bowl until smooth and creamy.
Decorate:
- Once the cake is completely cooled, spread the coffee mascarpone icing evenly over the top. Garnish with pecan halves and coffee beans for a decorative finish.