Pecan Coffee Cake

This is a great treat to have when the neighbors/friends come over.

Preheat oven to 350 degrees.

  • 6 oz. softened butter
  • 3/4 cup plus 2 tbsp. sugar
  • 3 large eggs
  • 1 1/2 cups flour
  • 1/3 cup pecan pieces
  • 2 tsp. instant coffee, dissolved in 1 tbsp. boiling water
  • pecan halves

Grease two 8″ cake pans with removable bottoms and line each base with parchment paper.

In a large bowl beat together butter and sugar until pale and fluffy and add the eggs one at a time. Carefully sift the flour over the top and fold in. Fold in the pecans and coffee.

Bake at 350 degrees to about 20 minutes or until golden. Turn cakes on to wire racks to cool.

Frosting:

  • 2 tbsp. cream
  • 2 tsp. instant coffee
  • 3 1/2 oz. softened butter
  • 1 cup icing sugar
  • 2 tsp. Kahlua liqueur

In a saucepan combine cream and coffee, only to a warm temperature and stir until the coffee dissolves. Pour into a bowl and add the remaining ingredients and beat until smooth.

Place one layer on a plate and ice the top and sides. Add the second cake . Frost the sides and top. Decorate with pecan halves in any pattern you wish to place on it.

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