We love diving into recipes that blend bold flavors, and our Coffee and Pecan Cake is no exception. It’s a cozy twist on classic baking where rich coffee notes meet the nutty crunch of pecans creating a moist treat that’s perfect for afternoon indulgences or special gatherings.
This easy recipe draws from simple ingredients to deliver a cake that’s as impressive as it is comforting. We’ve perfected it to ensure it’s foolproof so you can whip up a slice of heaven and impress your friends with its irresistible aroma and taste.
Ingredients
In our Coffee and Pecan Cake recipe, we carefully select ingredients that deliver the perfect harmony of bold coffee flavors and crunchy pecans, creating a moist, aromatic treat that’s as easy to make as it is irresistible. Below, we list the ingredients in the order we’ll use them, with prep notes for optimal results.
- 1/2 cup strong brewed coffee, cooled: This forms the base for infusing rich, earthy notes into the batter—use freshly brewed for the deepest flavor.
- 1 1/2 cups all-purpose flour, sifted: Sift this to ensure a light, airy texture that helps the cake rise beautifully.
- 1 tsp baking powder: A key leavening agent we add next to promote even rising without overpowering other flavors.
- 1/2 tsp baking soda: This works alongside baking powder to enhance the cake’s moist crumb and balance the acidity from the coffee.
- 1/4 tsp salt: Just a touch to amplify the overall taste, drawing out the sweetness and nuttiness.
- 1 cup granulated sugar: We’ll cream this with butter for a smooth base that adds the ideal sweetness to complement the coffee.
- 1/2 cup unsalted butter, softened: At room temperature for easy mixing, it creates a creamy foundation that locks in moisture.
- 2 large eggs: Fresh eggs provide structure and richness, helping bind the ingredients for a tender result.
- 1 tsp vanilla extract: Added for a subtle warmth that enhances the pecans‘ natural essence.
- 1/2 cup chopped pecans, toasted: Toast these briefly in a dry pan for extra crunch and a deeper, nutty aroma that makes every bite memorable.
Required Tools and Equipment
To bring our Coffee and Pecan Cake to life with precision and ease, we rely on a set of essential tools and equipment. These items help us achieve the perfect texture and flavor, building seamlessly on the ingredients we’ve already selected.
Here’s a curated list of what you’ll need:
- Mixing bowls: At least two medium-sized ones for combining wet and dry ingredients separately, ensuring even blending without lumps.
- Measuring cups and spoons: A set for accurate measurements of items like flour, sugar, and coffee, which are crucial for the cake’s moist consistency.
- Electric mixer or stand mixer: Ideal for creaming butter and sugar to create a light, airy batter that enhances the coffee’s rich aroma.
- 9-inch round cake pan: For baking the cake evenly; grease it well to prevent sticking and achieve a golden crust.
- Whisk: A sturdy one for gently incorporating eggs and vanilla extract, promoting a smooth mixture.
- Spatula: Heat-resistant for folding in toasted pecans and scraping batter from bowls, maintaining the cake’s crunchy texture.
- Oven thermometer: To verify your oven’s temperature for optimal baking, as precise heat is key to a moist, flavorful result.
- Cooling rack: For allowing the cake to cool properly after baking, preserving its structure and enhancing the pecan crunch.
With these tools in hand, we’re set to move forward confidently and create a standout Coffee and Pecan Cake that impresses every time.
Instructions
We guide you through the straightforward steps to craft our irresistible Coffee and Pecan Cake using the ingredients and tools we’ve prepared. Follow these precise instructions to achieve a moist texture with rich coffee aroma and crunchy pecan crunch.
Prepare Ingredients
Before we begin, we ensure all components are ready for seamless assembly. Start by brewing 1 cup of strong coffee and letting it cool to room temperature—this adds the bold coffee flavor that defines our cake. Next, toast 1 cup of pecans in a dry skillet over medium heat for 5-7 minutes until fragrant, then chop them coarsely for even distribution.
- Measure out 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt into a bowl and whisk lightly to combine—these form the base for a light airy structure.
- In another bowl, soften 1 cup of unsalted butter and measure 1 ½ cups of granulated sugar for creaming.
- Crack 2 large eggs and measure 1 teaspoon of vanilla extract to enhance the earthy notes.
Make the Cake Batter
Now we create the batter that brings together the coffee and pecan elements for a harmonious blend. Begin by using your electric mixer to cream the softened butter and sugar in a large mixing bowl on medium speed for 3-4 minutes until light and fluffy—this step incorporates air for a tender crumb.
- Gradually add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and cooled coffee until fully incorporated for a smooth base.
- In a separate bowl, gently fold the dry ingredients (flour mixture) into the wet mixture using a whisk, stirring just until combined to avoid overmixing and maintain that moist texture.
- Finally, use a heat-resistant spatula to fold in the chopped toasted pecans, ensuring even distribution for pockets of crunch that complement the coffee’s depth.
Bake the Cake
With the batter ready, we transfer it to the oven for baking to develop its wonderful aroma. Preheat your oven to 350°F and grease your 9-inch round cake pan with butter or non-stick spray for easy release.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even rise.
- Bake in the center of the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean—the cake will emit a enticing coffee scent and turn golden brown on top.
- Remove from the oven promptly to prevent drying, noting the transformation of flavors as the pecans toast further in the heat.
Cool and Assemble
After baking, we cool the cake to set its structure and enhance the flavors. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely for about 1 hour—this step locks in the moist interior and intensifies the coffee notes.
- Once cooled, if desired, dust the top with powdered sugar or drizzle with a simple coffee glaze made by whisking 1 cup of powdered sugar with 2 tablespoons of brewed coffee for an extra layer of indulgence.
- Slice and serve to reveal the cake’s perfect balance of textures, ready to impress with its rich taste and satisfying crunch from the pecans.
Make-Ahead Instructions
One of the joys of our Coffee and Pecan Cake is its flexibility for planning ahead, ensuring you can savor its rich coffee notes and crunchy pecan texture even on busy days. By preparing this moist, aromatic treat in advance, we make it simple to impress guests without the rush.
Preparing the Cake Ahead
Follow these steps to bake and store your cake effectively:
- Bake as Directed: Once you’ve mixed the batter and baked the cake according to our instructions, allow it to cool completely on a wire rack. This typically takes about 1 to 2 hours at room temperature, preventing sogginess and preserving the cake’s light, airy crumb.
- Wrap for Storage: Tightly wrap the cooled cake in plastic wrap or aluminum foil to lock in moisture and protect its earthy pecan crunch. For added protection, place it in an airtight container.
Storage Guidelines
Store your Coffee and Pecan Cake based on how far ahead you’re planning:
| Storage Method | Duration | Conditions | Tips |
|---|---|---|---|
| Room Temperature | Up to 2 days | In a cool, dry place away from direct sunlight | Ideal for short-term; the cake retains its fresh aroma and texture best this way. |
| Refrigerator | Up to 5 days | Wrapped securely to avoid drying out | Great for extending freshness; we recommend bringing it to room temperature for 30 minutes before serving to enhance flavors. |
| Freezer | Up to 3 months | Double-wrapped in plastic and foil, or in a freezer-safe bag | Perfect for long-term; thaw overnight in the refrigerator to maintain the cake’s moist interior and pecan crispness. |
Serving After Make-Ahead
When you’re ready to serve, revive the cake’s inviting warmth and coffee-infused taste with these simple steps:
- Thaw if Frozen: Transfer the cake from the freezer to the refrigerator for at least 8 hours, then let it sit at room temperature for 1 hour to ensure even defrosting.
- Refresh Flavors: For a just-baked feel, warm individual slices in the oven at 300°F for 5 to 10 minutes. Dust with powdered sugar or drizzle with a quick coffee glaze to amplify the rich, nutty profile.
By following these guidelines, we ensure your Coffee and Pecan Cake stays as delightful as the day you baked it, making it a go-to for effortless entertaining.
Conclusion
We’ve loved sharing this Coffee and Pecan Cake recipe with you
as it’s a simple way to bring warmth and flavor to your table.
It’s perfect for creating memorable moments with friends and family.
Remember we’re here to inspire your baking adventures
so give this cake a try and let us know how it turns out.
You’ll find it’s a rewarding treat that elevates any occasion.
Frequently Asked Questions
What is Coffee and Pecan Cake?
Coffee and Pecan Cake is a delicious dessert that combines rich coffee flavors with crunchy pecans for a moist, flavorful treat. It’s perfect for afternoon snacks or special events, offering a light, airy texture with earthy notes that make it easy to impress guests.
What ingredients are needed for this recipe?
You’ll need strong brewed coffee, all-purpose flour, baking powder, baking soda, salt, granulated sugar, unsalted butter, eggs, vanilla extract, and toasted pecans. These ingredients create a harmonious blend for a moist cake with rich flavors—measure accurately for the best results.
What tools are required to make Coffee and Pecan Cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, a 9-inch round cake pan, a whisk, a heat-resistant spatula, an oven thermometer, and a cooling rack. These help ensure precise preparation and even baking for a perfect outcome.
How do I prepare Coffee and Pecan Cake?
Start by brewing strong coffee and toasting pecans. Mix dry ingredients, cream butter and sugar with an electric mixer, add eggs and vanilla, then fold in coffee and pecans. Bake in a preheated oven for about 30-40 minutes until golden. Cool on a rack before serving.
Can I make this cake in advance?
Yes, you can bake it ahead. Prepare as directed, cool completely, then wrap and store at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months. Thaw in the fridge and warm slices if needed for fresh flavor.
How should I store the Coffee and Pecan Cake?
After cooling, wrap the cake tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. This maintains its moisture and prevents staleness.
What are some tips for serving this cake?
Serve slices at room temperature, dusted with powdered sugar or drizzled with coffee glaze for extra flavor. Pair with coffee or tea, and add whipped cream or ice cream for a special touch. It’s great for parties—warm individual pieces in the microwave if made ahead.