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Coffee Pecan Pound Cake

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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!

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! | Lovefoodies.com

After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavourless, I decided to experiment and make my own recipe up with different flavour combinations to see if I could really get a moist cake. Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe, and 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.

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

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! | Lovefoodies.com

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 colour.

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.

Pound Cake Ingredients

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.

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!

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! | Lovefoodies.com

 

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

 

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! | Lovefoodies.com

'Once you've tried this recipe, I am sure you will make it time and time again'Click To Tweet

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Spiced Pecan Carrot Cake! A delicious spiced cake made from scratch. Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays!  #Cake #Thanksgiving #Christmas #Easter #Fall #Carrotcake #Winter

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Coffee Pecan Pound Cake
Print
Coffee Pecan Pound Cake
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 
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!
Course: Dessert
Servings: 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
Instructions
  1. Heat oven to 160 C, Gas 3, 300 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 colour.
  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!
  8. 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.

 

 

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!
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!
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    • I would try your typical substitutes, applesauce or coconut oil for butter and almond milk maybe for the milk. I think the flavors are strong enough to mask the almond or applesauce. You may need a little more flour and may need to adjust the baking time. Good luck!

      Reply

  5. When you say ‘grease and line pan’ – can you please explain? There are different cooking temperatures given – are they posted correctly? I am looking forward to making this!

    Reply

  7. I was so excited to make this for our church luncheon tomorrow! Got all my ingredients done and put in in the loaf pan, which recipe specifically says will work, popped her in the oven and sat back to wait….until I smelled the burning! This cake is dripping all over my oven…completely pouring over the sides of my loaf pan! Jeez…what a waste of time, effort and ingredients! I don’t even know if it would have been wonderful! I’ll taste what’s left in the pan and decide if it worth another try in a BIGGER pan!

    Reply

  17. It’s in the oven now, & if the cake’s even HALF as good as the batter was………. This will be my new favorite! 🙂

    Reply

  18. Looks delicious. Please work on your HTML it is screwing with the print options, causing me to cut and paste…..3 pages is a waste. 1st page has the cook time. 2nd page has the bread pix with partial ingrediant list embedded on top of the pic making it difficult to see and the last page is the rest of the ingrediants with the instructions. Annoying

    Reply

    • Hi there, thanks for your comment. Unfortunately, the recipe card is out of my control but down to the developers of the card. I sent them a support ticket regarding the issues you’ve described as I spotted the problem last week and I am guessing because of the holidays, there is a delay in any one fixing the problem. Please bear with us because this is no good at all. I agree!

      Reply

  20. Was all set to make it, and discovered I didn’t have any pecans! Arrgghh! I substituted chocolate chips, which will probably sink to the bottom, since I forgot to dust them with flour. I had a bit of leftover coconut pecan icing, so I threw that in for good measure. At least there’ll be a little bit of pecan in it. All in all, it’ll probably be a mess, but that’s my fault, not yours. It’s in the oven now, we’ll just cross our fingers and hope for the best! I added a shot of vanilla as well, since vanilla makes everything better!

    Reply

  21. This looks awesome. Since my sister and sons are all diabetics. I was wondering can I use baking Splenda in place of the regular sugar.

    Reply

    • Hi Nellie, Thank you! I have never tried using Splenda in cake baking. If you are used to using it, then I would say give it a go, and please do pop back and let us know if it works! Sorry I can’t be much help, but I really don’t know!

      Reply

  22. Thanks for the suggestion about the milk. I will put in a teaspoon of vanilla and milk to equal 2 T. I think that it is worth a try. Will let you know how it goes. L

    Reply

    • Hi Laure, sure! (It won’t taste the same as you will be aware!!). What I suggest is you replace the water quantity used for dissolve the coffee with the same amount in milk, so the total liquid amount is the same. That way, your cake will still be moist 🙂

      Reply

  24. I made the Coffee Pecan Pound Cake the other day and it turned out fantastic! I didn’t have pecans available so I subbed walnuts instead and it was moist and delicious. Hubby thought it was great and actually shared a slice at work the next day and everyone enjoyed it!
    Thanks for the recipe!

    Reply

    • Hi Dena, Thanks very much for your feedback and so glad we got the thumbs up from your hubby’s work colleagues too! The addition of walnuts is something I do often with this recipe (only because pecans are so incredibly expensive where I live!) So happy you enjoyed the cake! Thanks for taking the time to write in and let us know how your baking went 🙂

      Reply

    • Hi Mary,

      I’m glad you like the recipe!!

      The coffee is not a strong over powering taste in the cake, just a gentle one, so yes, please do try it! and I hope we will also get the thumbs up from your husband when you make it!!
      Thanks for writing in!

      Reply

    • Hi Tamara, yes it is instant coffee. You can use any coffee, so long as it equates to 2 tablespoons of liquid. The stronger the better, so the taste will come through. Hope that helps!

      Reply
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