If you’re anything like us, there’s nothing better than sitting down with a freshly brewed cup of coffee and a slice of homemade cake. But what if you could combine the two into a single, irresistible treat? That’s exactly what this pecan coffee cake does, delivering the rich aroma of coffee balanced by the buttery crunch of a pecan streusel. Trust me, this cake will become your new favourite.
What makes this cake so special? It’s the perfect combination of texture and flavour. The cake itself is soft and moist, infused with freshly brewed coffee, giving it a subtle richness that pairs beautifully with the natural nuttiness of pecans. On top, there’s a cinnamon-spiced streusel that adds just the right amount of crunch and sweetness. It’s like having a coffeehouse classic baked right in your own kitchen.
Whether you’re looking for something to accompany your morning coffee, serve up at brunch or enjoy for an afternoon pick-me-up, this cake ticks all the boxes. It’s comforting and easy to make.
Pecan Coffee Cake Recipe
Ingredients:
For the Cake:
- 250g self-raising flour
- 150g granulated sugar
- 125g unsalted butter, softened
- 2 large eggs
- 180ml strong brewed coffee, cooled
- 1 teaspoon vanilla extract
For the Pecan Streusel:
- 100g pecans, roughly chopped
- 100g light brown sugar
- 50g unsalted butter, melted
- 2 teaspoons ground cinnamon
Step-by-Step Instructions:
1. Preheat Your Oven: Begin by preheating your oven to 180°C (350°F). Grease a 23cm (9-inch) round or square cake tin. The aroma of this cake as it bakes will fill your kitchen with warmth and anticipation.
2. Prepare the Pecan Streusel: In a small bowl, mix the chopped pecans, light brown sugar, melted butter and cinnamon. Set this aside. This crunchy, buttery streusel is what dreams are made of – it’s the perfect contrast to the soft, moist cake.
3. Make the Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated before moving on.
- Stir in the vanilla extract. This will add a subtle sweetness that balances the coffee.
- Gradually fold in the self-raising flour, alternating with the cooled coffee. This method helps keep the batter smooth while ensuring the cake has a rich coffee flavour in every bite.
4. Assemble the Cake:
- Pour half of the batter into your prepared tin, spreading it evenly.
- Sprinkle half of the pecan streusel mixture over the top for a delicious surprise inside.
- Pour the remaining cake batter on top and smooth it out.
- Finally, top the cake with the remaining streusel mixture. This will bake into a golden, crunchy layer that makes each bite heavenly.
5. Bake to Perfection: Pop the cake into the oven and bake for 40-45 minutes (this will vary from oven to oven), or until a toothpick inserted into the centre comes out clean. The pecans will toast, the streusel will caramelise slightly and the coffee-infused cake will rise to perfection.
6. Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Or, if you’re like me and can’t wait, enjoy it slightly warm – it’s absolutely divine.
Tips for Success
- Use Fresh Coffee: The quality of the coffee you use will make a big difference in the final flavour. Go for a strong, freshly brewed coffee for the best results.
- Pecan Variation: Feel free to substitute the pecans with walnuts if you prefer, or mix both nuts for extra crunch!
- Storage: This cake stays fresh for 3-4 days when stored in an airtight container at room temperature, though it rarely lasts that long!
- Christmas Spin: Adding nutmeg to the cinnamon will give it a festive vibe and will make for a excellent cake to have around during Christmas.