The perfect flavor of coffee and the crunchiness from the pecans make this an amazing ending to any meal.
Coffee Pecan Cake
Ingredients:
3/4 cup softened butter
3/4 cup milk
1 1/2 cups sugar
3 eggs (lightly beaten)
4 tsp of coffee granules dissolved
1 3/4 cups All purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Cup Pecans
3/4 cup softened butter
3/4 cup milk
1 1/2 cups sugar
3 eggs (lightly beaten)
4 tsp of coffee granules dissolved
1 3/4 cups All purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Cup Pecans
Directions:
Heat oven to 300F. Grease and line your baking tin. See here for how to line. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans.
Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake.
Heat oven to 300F. Grease and line your baking tin. See here for how to line. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans.
Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake.
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