Coffee and Pecan Cake

29 Oct

This is a recipe from a book called Breads and Baking. The general editor is Gina Steer… no ‘author’ as such.

I never thought I was a coffee cake person, but I don’t think I’ve ever been so greedy for a cake before this one.

The icing. Is just. My favourite.

It cuts into 8, but then it can cut into lots of other amounts of pieces as well 🙂

  • 175g self-raising flour
  • 125g butter, softened
  • 175g caster sugar
  • 1 tbsp instant coffee powder
  • 2 large eggs
  • 50g pecans, roughly chopped, plus extra to decorate (can be left whole)

For the Icing:

  • 1 tsp instant coffee powder
  • 1 tsp cocoa powder
  • 75g unsalted butter, softened
  • 175g icing sugar, sieved
  1. Preheat the oven to 190°c. Line the bases of 2 x 18cm sandwich tins and grease around the edges.
  2. Beat the butter and sugar together until light and creamy. Dissolve the coffee in 2 tablespoons of hot water and allow to cool. Lightly mix the eggs with the coffee  liquid. Gradually beat into the creamed butter and sugar, adding a little of the flour with each addition.
  3. Fold in the pecans, then divide the mixture between the prepared tins and bake for 20-25 mins, or until well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins before turning out and cooling on a wire rack.
  4. To make the icing, blend the coffee and cocoa powder together with enough boiling water to make a stiff paste. (The first time I made this, I was far too heavy handed with the water and ended up with a VERY loose icing! It still tasted fantastic, but the cake didn’t look it!) Beat into the butter and icing sugar.
  5. Sandwich the 2 cakes together using half of the icing. Spread the remaining icing on top and decorate with the reserved pecans.

One Response to “Coffee and Pecan Cake”

  1. Sam. November 4, 2012 at 10:53 pm #

    I think this may be my favourite cake. 🙂

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