How to make an amazing coffee pecan cake

coffee pecan cake

How to make an amazing coffee pecan cake

Whether it’s for mid-morning elevenses, an afternoon pick-me-up or a catch up over coffee with friends, a slice of cake has the power to make life feel good. And nothing works better with a fresh brew than a slice of light, fluffy coffee pecan cake. With a gorgeous nutty texture, a delicate hint of coffee, and rich, creamy buttercream, it’s the perfect cake for any occasion. Read on to discover this mouth-watering recipe.

What you’ll need

This impressive cake doesn’t need any super-fancy ingredients – you simply combine 175g each of butter, sugar and self-rising flour, along with a teaspoon of baking powder and a pinch of salt. However, investing in quality flavours will really pay off. An essential part of the cake is, of course, the coffee and pecan combination. A freshly made, strong shot of espresso made with a Tassimo coffee machine will really enhance the end result – leave a couple of teaspoons for the buttercream filling too.

For a really indulgent, grown-up flavour, you can even add in a couple of tablespoons of premium coffee liqueur. As for the nuts, try to use whole nuts rather than pre-chopped, or for an even nuttier flavour, use pecans straight from the shell. Lightly toast them in a pre-heated oven until they become fragrant, then chop them in a food processor.

Making the cake

Preheat the oven to Gas Mark 4, and beat the butter and sugar until light and fluffy. Add the eggs and fold in the flour and baking powder until evenly combined. Add a shot of fresh coffee (after being allowed to cool), along with 60g of chopped pecan nuts. Pour the batter into two 8” baking tins, and bake for 20 minutes.

Meanwhile, you can work on making up the buttercream. A soft cheese buttercream will be light, creamy and smooth, without making the cake feel too heavy or stodgy – perfect for a moreish cake! Simply beat 500g of mascarpone cheese with 100g of sugar. Add a couple of teaspoons of remaining coffee, and a tablespoon or two of coffee liqueur if you want to enhance the flavour.

Serving your cake

Once the cake layers have baked and cooled, remove them from the baking tins and place on a wire tray. Use a third of the cream mix to sandwich the two layers together. Transfer the sandwiched cake to a cake stand, and use the remaining mix to cover the top and sides of the cake, using a palette knife. Ensure that the cake is covered evenly. If you like, you can also decorate the cake afterwards – pecan nuts or chocolate covered coffee beans will complement the cake perfectly.

This cake should be refrigerated until it is served. The cake can also be frozen – just allow to defrost at room temperature for 5-6 hours before serving. Ideal if you want to make this cake for a special occasion!

Disclaimer: this is a featured post

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