Coffee Pecan Pound Cake

Name: Coffee Pecan Pound Cake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 1 Loaf
Ingredients: 3/4 cup or 175 g softened butter; 3/4 cup or 175 ml milk; 1 1/2 cups or 290 g regular sugar; 3 eggs, lightly beaten; 4 Teaspoons of coffee granules dissolved in 2 Tablespoons hot water.; 1 3/4 cups or 225 g Plain / All purpose flour, sieved; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 Cup or 140 g Pecans

by Lovefoodies 66 Comments

Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.

Coffee Pecan Pound Cake! This is a wonderful cake, with a delicious flavor of coffee. Throw in some pecans and you get a good texture of the pecan, and the soft pound cake. Add a cup of tea or coffee with a slice and it makes for a lovely snack, or serve as part of an English Afternoon Tea!

I’ve made this recipe so many times, sometimes I will cut the cake in half and freeze some, and other times, for example, when I have friends over for coffee, this goes pretty quick. People are always asking for my recipe for this coffee pecan pound cake so I decided i would write it up and share it with you right here.

You will notice the bake time is longer than an average cake, and also the cooking temperature is lower. This is so the cake can cook slowly and be tender, moist and soft. if you’ve never cooked a pound cake at a lower temperature, try it!

We’ve got a lot of different pound cake recipes for you to try, ranging from our very popular Vanilla Pound Cake, to an unusual and so delicious Tiramisu Pound Cake which even uses mascarpone frosting and a lovely mascarpone filling which is characteristic of a tiramisu!

Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe for our delicious Coffee Pecan Pound Cake, and please enjoy!

You will need a loaf tin, mine measures 30cm x 12cm and 8cm deep. (12-inch pan) .The batter will also fit in a 9-inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.

If you’re thinking of making our Coffee Pecan Pound Cake to give to a friend, why not bake it in one of these disposable baking pans. They’re terrific and so pretty too! You can choose different colors and we think they would make your pound cake look lovely! Festive too!

Ingredients:

3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 Teaspoons of coffee granules dissolved in 2 Tablespoons hot water.
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 1/2 tsp baking powder
1/2 tsp salt
1 Cup or 140 g Pecans

Instructions:

1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.

2. Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

This Kitchenaid mixer is what I use for all my cakes and much more such as kneading dough for bread! If you haven’t got one, we can recommend this. I have a red one and a silver one!

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans.

6 Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake!

7. Have a cup of tea!
Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.

If you make cakes as much as we do, it’s worth investing in one of these loaf cake savers. We have the red one! It stops the cake from drying out and looks good enough to go on your countertop too! I also use it when I transport my cakes to parties or when I visit friends. Keeps it in one piece!

Below I made some mini Coffee Pecan Pound Cakes, same recipe, same instructions as above, but the oven temperature is set to 170 C, Gas 3, 325 F and baked for 15 – 20 minutes. These little cakes are great for freezing if you have a small family and simply defrost a few as and when you like!

We’d love to hear from you and what you thought of our coffee pecan pound cake post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here’s some more of our delicious cake recipes for you to enjoy!

Cherry and Coconut Cake

Spiced Pecan Carrot Cake

Pecan Almond Loaf

Coconut Pound Cake

Strawberry Pound Cake

Yield: 1 Loaf

Coffee Pecan Pound Cake

Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans. Delicious with a cup of coffee!

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Ingredients

3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs, lightly beaten
4 Teaspoons of coffee granules dissolved in 2 Tablespoons hot water.
1 3/4 cups or 225 g Plain / All purpose flour, sieved
1 1/2 tsp baking powder
1/2 tsp salt
1 Cup or 140 g Pecans

Instructions

Heat oven to 160 C, Gas 3, 300 Grease and line your baking tin. See here for how to line.
Get all your ingredients ready, i.e dissolve the coffee, sieve the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces.
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans.
Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes to see if it is cooked, using a skewer. Every oven varies, so keep an eye on your cake!
Have a cup of tea!
Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.

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