Coffee Pecan Cake
11:39 PM
I made this cake for my dad's birthday recently - it seemed like a very "dad" kind of cake! He loved it - as did we all! It's got a beautiful flavour at the nuts & toffee on top just give it an amazing crunch and sweetness. Perfect served warm with a bit of cream on the side.
Ingredients
30g butter
1 tablespoon brown sugar
2 teaspoons ground cinnamon
200g walnuts, toasted
½ cup (125ml) milk
1 tablespoon dry instant coffee
185g butter, extra
1 1/3 cups (300g) caster sugar
3 eggs
1 cup (150g) self-raising flour
¾ cup (110g) plain flour
Toffee
½ cup (110g) caster sugar
2 tablespoons water
3 teaspoons cream
Method
Preheat oven to moderately slow (160°C/140°C fan-forced). Thoroughly grease and lightly flour a 22cm baba cake pan; shake out excess flour.
Melt the butter in a small pan, add the brown sugar, cinnamon and walnuts; stir well. Cool.
Combine milk and coffee in a small bowl, stir until dissolved.
Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between additions. Fold in sifted flours, then milk mixture.
Spread 1/3 of the cake mixture in the base of the prepared pan, sprinkle with half the walnut mixture, top with remaining cake mixture. Bake in a moderately slow oven for about 45 minutes or until cooked when tested. Stand cake for 5 minutes before turning onto a wire rack to cool.
For the toffee, combine sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to boil, simmer, uncovered, until sugar browns slightly. Add cream and stir 1 minute or until thickened slightly.
Place cake on a wire rack over an oven tray. Drizzle some of the Toffee on top of cake, press on remaining walnut mixture; drizzle with remaining toffee.
Cake without toffee suitable to freeze. Toffee suitable to microwave.
1 tablespoon brown sugar
2 teaspoons ground cinnamon
200g walnuts, toasted
½ cup (125ml) milk
1 tablespoon dry instant coffee
185g butter, extra
1 1/3 cups (300g) caster sugar
3 eggs
1 cup (150g) self-raising flour
¾ cup (110g) plain flour
Toffee
½ cup (110g) caster sugar
2 tablespoons water
3 teaspoons cream
Method
Preheat oven to moderately slow (160°C/140°C fan-forced). Thoroughly grease and lightly flour a 22cm baba cake pan; shake out excess flour.
Melt the butter in a small pan, add the brown sugar, cinnamon and walnuts; stir well. Cool.
Combine milk and coffee in a small bowl, stir until dissolved.
Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, beating until just combined between additions. Fold in sifted flours, then milk mixture.
Spread 1/3 of the cake mixture in the base of the prepared pan, sprinkle with half the walnut mixture, top with remaining cake mixture. Bake in a moderately slow oven for about 45 minutes or until cooked when tested. Stand cake for 5 minutes before turning onto a wire rack to cool.
For the toffee, combine sugar and water in a small pan. Stir over a low heat until sugar dissolves. Bring to boil, simmer, uncovered, until sugar browns slightly. Add cream and stir 1 minute or until thickened slightly.
Place cake on a wire rack over an oven tray. Drizzle some of the Toffee on top of cake, press on remaining walnut mixture; drizzle with remaining toffee.
Cake without toffee suitable to freeze. Toffee suitable to microwave.
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