This isn't just any coffee and pecan cake recipe; it's a journey into a world of rich, decadent flavors. We'll explore the perfect balance of moist cake, crunchy pecans, and the robust aroma of coffee, creating a dessert that's guaranteed to impress. This recipe is designed for both experienced bakers and enthusiastic beginners, offering clear instructions and tips for success. Get ready to tantalize your taste buds!
What Makes This Coffee and Pecan Cake Recipe Special?
This recipe distinguishes itself through several key elements:
- Intense Coffee Flavor: We're not just adding a splash of coffee; we're infusing the cake batter with a deep, rich coffee flavor that complements the pecans beautifully.
- Perfectly Moist Cake: The secret lies in the right balance of ingredients and baking time, ensuring a consistently moist and tender crumb.
- Crunchy Pecan Topping: A generous layer of crunchy, toasted pecans adds texture and a delightful nutty flavor, contrasting wonderfully with the soft cake.
- Easy-to-Follow Instructions: Even if you're new to baking, this recipe is designed for clear understanding and successful results.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed strong coffee, cooled
For the Pecan Topping:
- 1 cup pecan halves
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions:
1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easier removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and cooled coffee.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Prepare the Pecan Topping: In a small bowl, combine the pecan halves, brown sugar, and melted butter. Mix well to coat the pecans evenly.
6. Assemble and Bake: Pour the batter into the prepared pan and sprinkle the pecan topping evenly over the top.
7. Baking Time: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cooling and Serving: Let the cake cool completely in the pan before cutting and serving. This allows the cake to set properly and prevents crumbling.
Frequently Asked Questions (FAQ):
Can I use instant coffee instead of brewed coffee?
Yes, you can substitute instant coffee for brewed coffee. Use about 2 tablespoons of instant coffee granules dissolved in 1 cup of hot water, then let it cool completely before adding it to the batter.
How can I make the cake even more moist?
Adding a tablespoon or two of sour cream or yogurt to the batter can increase the moisture level of the cake. You can also brush the cooled cake with a simple coffee syrup (equal parts coffee and sugar, heated until dissolved) for extra moistness.
Can I use different types of nuts instead of pecans?
While pecans are traditionally paired with coffee, you can experiment with other nuts like walnuts or hazelnuts. However, keep in mind that the flavor profile will change.
How long can I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.
This delicious coffee and pecan cake is perfect for any occasion, from casual gatherings to special celebrations. Enjoy!
