Coffee and Pecan Cake
Coffee and pecan cake.
I am a massive lover of coffee and walnut cake. However, I actually prefer pecans. They have a sweeter, nuttier taste. And I find walnuts a little bitter, so I went with pecans. Coffee cake has been a family favourite for years, both my grandmothers have always made it and so did my mum, and hence here I am, a cake lover and massive home baker, making the family coffee cake. So, here is my recipe for the great family coffee and walnut cake... Changed to coffee and pecan! Enjoy!
3 eggs
160g caster sugar
160g self raising flour
160g soft margarine
3-4 tablespoons coffee (instant dissolved in hot water)
100g pecans, chopped
1. Cream the margarine and sugar together until light and fluffy.
2. Add a tablespoon of the coffee, an egg and a tablespoon of flour and combine.
3. Keep doing this with the other two eggs, leaving a small amount of flour left at the end.
4. Fold in the chopped pecans and the remaining flour.
5. Put in two round sandwich tins, greased. Make sure the oven is at 180C.
6. Bake for 20-25 minutes
7. For the icing, mix 200g margarine with 400g of icing sugar, adding about 2-3 tablespoons of the same coffee mixture as what was put in the cake.
8. Once the cake has cooled, spread half of the buyer cream on top of one of the sponge cakes.
9. Place the second sponge on top of the other cake.
10. Decorate the top of the cake with the remaining icing and decorate with whole pecans in anyway you like.
I hope you enjoy this as much as my family and I do!
I am a massive lover of coffee and walnut cake. However, I actually prefer pecans. They have a sweeter, nuttier taste. And I find walnuts a little bitter, so I went with pecans. Coffee cake has been a family favourite for years, both my grandmothers have always made it and so did my mum, and hence here I am, a cake lover and massive home baker, making the family coffee cake. So, here is my recipe for the great family coffee and walnut cake... Changed to coffee and pecan! Enjoy!
3 eggs
160g caster sugar
160g self raising flour
160g soft margarine
3-4 tablespoons coffee (instant dissolved in hot water)
100g pecans, chopped
1. Cream the margarine and sugar together until light and fluffy.
2. Add a tablespoon of the coffee, an egg and a tablespoon of flour and combine.
3. Keep doing this with the other two eggs, leaving a small amount of flour left at the end.
4. Fold in the chopped pecans and the remaining flour.
5. Put in two round sandwich tins, greased. Make sure the oven is at 180C.
6. Bake for 20-25 minutes
7. For the icing, mix 200g margarine with 400g of icing sugar, adding about 2-3 tablespoons of the same coffee mixture as what was put in the cake.
8. Once the cake has cooled, spread half of the buyer cream on top of one of the sponge cakes.
9. Place the second sponge on top of the other cake.
10. Decorate the top of the cake with the remaining icing and decorate with whole pecans in anyway you like.
I hope you enjoy this as much as my family and I do!
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