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Pecan Coffee Cake

Pecan Coffee Cake

  • Serves 10
  • Prep time 15 minutes
  • Cook time 30 minutes

Nutrition facts

Per serving: Calories 385, Protein 5 g, Fat 32 g, Carbohydrates 22 g, Fibre 1 g, Iron 1 mg, Calcium 36 mg, Sodium 54 mg

Ingredients

  • Café soluble
    30 ml (2 tbsp) instant coffee
  • Farine
    250 ml (1 cup) flour
  • Beurre
    310 ml (1¼ cups) unsalted or semi-salted butter, softened
  • Sucre
    250 ml (1 cup) powdered sugar
  • Pacanes
    180 ml (¾ cup) pecans, chopped

Also needed

  • 5 ml (1 tsp) baking powder
  • 3 eggs

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Dissolve the coffee in 15 ml (1 tbsp) hot water.
  3. In a bowl, mix the flour with the baking powder.
  4. Use an electric mixer to beat the butter with the powdered sugar until creamy.
  5. Add the eggs one at a time, beating constantly. Gradually add in the flour, pecans and coffee.
  6. Grease a square, 20 cm (8 in) baking dish, sprinkle with flour and pour in the batter. Bake for 30 to 35 minutes, until the cake is golden-brown and a toothpick inserted into the centre comes out clean. Remove from the baking dish and let cool on a rack.

Side dish idea

Maple Sugar Whipped Cream

Maple Sugar Whipped Cream

Use an electric mixer to whip 250 ml (1 cup) 35% whipping cream until soft peaks form. Add 30 ml (2 tbsp) maple sugar and whip at high speed until stiff peaks form.



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