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!
Equipment
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
225 g or 1 ¾ cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
¼ Teaspoon salt
175 g or ¾ cup softened butter
200 g or 1 cup regular sugar
⅔ Cup or 150 ml Milk
4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
2 Large eggs (lightly beaten)
1 Cup or 140 g Pecans

Instructions
1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line.
If you don't have time or don't have any parchment paper, use our homemade pan release to stop your cake from sticking.
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.
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. Keeping the mixer on a slow speed, add the coffee mixture and milk slowly with the rest of the flour. Fold in the pecans
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes. Check after 1 hour 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!
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!
📋 Recipe Card
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!
Ingredients
- 225 g or 1 ¾ cups Plain / All purpose flour (sieved)
- 2 Teaspoons baking powder
- ¼ Teaspoon salt
- 175 g or ¾ cup softened butter
- 200 g or 1 cup regular sugar
- ⅔ Cup or 150 ml Milk
- 4 Teaspoons of coffee granules dissolved in 1 Tablespoon hot water.
- 2 Large eggs (lightly beaten)
- 1 Cup or 140 g Pecans
Instructions
- Heat oven to 170c, 325F. 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.
- Keeping the mixer on a slow speed, add the coffee mixture and milk slowly with the rest of the 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 1 hr to 1 hr and 5 minutes, check after 1 hour 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
-
Portable Bread Box with Handle Loaf Cake Container Plastic Rectangular Food Storage Keeper Carrier 13inch Translucent Dome for Pastries, Bagels, Bread Rolls, Buns or Baguettes (Pink)
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
-
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 400Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 75mgSodium: 283mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 6g
Loaf Cake Recipes
Here's a delicious selection of pound or loaf cake recipes for you to enjoy
Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends!
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.
Easy Strawberry French Yogurt Cake.
Delicious juicy strawberries, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Easy Raspberry Pound Cake. A delicious classic pound cake recipe bursting with fresh raspberries. Soft, moist and tangy sweet. Topped with a simple chocolate topping. Easy to follow instructions
Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting loaf cake, perfect with a morning coffee!
Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea
Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!
Banana and Walnut Loaf Cake. A delicious, very easy and moist cake, and smells so good when it's baking too!
Lemon and Poppy Seed Loaf.
This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course, looks so pretty with the addition of poppy seeds sprinkled throughout the cake
Moist Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
Spiced Pecan Carrot Cake! This has got to be the World's best carrot cake.
Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays!
Denise
Hi! I made your coffee cake and found it to be delicious!, however. I used a 9x5 loaf pan which required about a 20-25 minute increase in bake time. Figured I’d share for those using the same size loaf pan. Also, may I suggest you add that the coffee granules are to be instant coffee granules just to clarify. I used regular finely ground coffee granules so it turned out fine but should someone not use finely ground it will more than likely be grainy. Thank you for sharing allllll of your loaf cakes!!! Happy 2021 too!
Lovefoodies
Hi Denise, thanks for your feedback and glad you enjoyed the cake. Yes, instant coffee granules mixed with hot water is the best to avoid a grainy texture for sure!
MavsDallTX
Will this work in a 9X9 square pan? If so, what temp and minutes to cook?
Lovefoodies
Hi, yes, it will work in a 9x9 pan. I would keep the same temperature and check for doneness after around 40 - 45 minutes
Roz
The coffee pound cake should be coffee bread not cake. Not recommended. Very dry only taste like coffee bread and I followed the recipe exactly.
Aniqa Chowdhury Rahim
Has this recipe been changed as well? If so would it be possible to share the old recipe please?
Extremely sorry to inconvenience you!
Lovefoodies
Hi Aniqa, I replied to your other comment, this will give you the same results, just more fool proof so people aren’t likely to make mistakes!
Jayne
Should the coffee grounds be instant or would a finely ground espresso be ok? I used the latter but the internet says it’ll be grainy...
Lovefoodies
Hi Jayne, you can use the espresso but in liquid form, so make up a cup of espresso as you normally would, normally it’s a small cup anyway and use that, you will need 2 tablespoons of strong espresso out of that cup of coffee.
I definite wouldn’t use the coffee grains on their own because they don’t dissolve and you will get the grainy texture in the cake so make up a cup of espresso as though you were going to drink it and use that in liquid form.
Hope that helps!
Louise
Do the eggs have to be lightly beaten? Or can you add whole egg one at a time?
Lovefoodies
Hi Louise, it’s better if you can beat the eggs first as it gets incorporated into the batter more evenly.
Hope that helps!
Krista
Hi! This recipe looks amazing! Do you still need to line the pans with parchment paper if using mini loaves?
Lovefoodies
Hi Krista, unless you use a silicone pan, you will definitely need to grease the mini loaf pan or use spray oil.
Nancy
I did make the Pecan coffee pecan pound cake I added coconut and I used a chocolate raspberry flavored coffee and I'm also putting a coffee glaze on top
Naveed
dear give print command. In options of printer select PDF document and save as PDF file. Bon Appétit
Carla
Hi! Does this turn out well in a bundt pan?
Lovefoodies
Hi Carla, it’s fine in a bundt pan, just keep an eye on the cook time as it will be a little less than in a loaf
Sarah
Do we use instant coffee?
Lovefoodies
Hi Sarah, yes, I’ve used instant coffee for this recipe mixed with water to dissolve the granules. Please enjoy!
Hope Baker
May I substitute 2 Tbsp brewed coffee instead, like expresso?
Lovefoodies
Hi Hope, yes of course. So long as the liquid amount is the same it will be perfect!
Markét
Thank you for the recipe, the batter has a fluffy texture maybe due to my small change . I ran out of butter so I replaced it with sunflower oil in the same amount. However, my kids didn´t like the flavour, they said the cake was bitter. I, therefore, next time replace coffee with cinnamon and chocolate chips instead. I think it also could work with nuts and candied fruit.
Nancy
Hi, by coffee granules in the coffee pecan pound cake recipe, do you mean instant coffee granules or just coffee beans that are ground?
Lovefoodies
Hi Nancy, it’s instant coffee granules dissolved in a bit of water. Hope that helps!
Sejal
Plz send me recipe videos
Roz
Do you use instant coffee for the coffee granules?
Dalia
How can I make this non dairy?
Cynthia Becker
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!
R Ahmed
Hi can i use salted butter instead
Lovefoodies
Hi, yes of course you can use salted butter
Martha Bennight
I added 2 tsp vanilla 2tsp cinnamon and 1 tsp nutmeg I love fall spices was awesome.
Oy Len
The coffee pecan pound cake looks absolutely inviting. Please tell me what size loaf pan should I use ?
Cynthia Becker
I made mine in a standard loaf pan. 8x4x2 1/2 or 9x5x3.
Donna Samuels
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!
Cynthia
This is absolutely delicious! Moist, flavorful, unique! Now my husbands favorite. pass this one on!
Beth
Hi,
Can I substitute pecan with walnuts with the same measurement?
Lovefoodies
Hi Beth, yes of course you can
Beth
I have made your coffee cake with walnuts and they turned out lovely. Friends who tried it said it was good. Will want to increase the amount of coffee granules just to give it a stronger coffee flavour. Overall, we love it!
Suzanne Greear
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!
Randy Joe Whetzel Helms
I'm fairly new to baking and am honing my new skills I love the recipes on here, thank you
Linds
Love all the recipes thank you
Margaret Jordan
Do you use instant coffee?
Phyllis Ramsey
Would you substitute 2Tbsp brewed coffee instead?
Phyllis Ramsey
Would you substitute 2 Tbsp of brewed coffee?
Harold Oldbean
No, I would substitute 2 Tbsp of Tobasco Sauce as I like the fire in me belly
sc0ness
This sounds delicious!!! Pinning to try for a possible blog post. 😀
Jill Galyen
What are the calories for an entire loaf? Looks amazing!!!
Petra
Low in taste and flavour. Needs more coffee or more......something.
Not loving it.
DeborahG
I love how you have weights in the recipe. Can't wait to try!!!
Dianne Craft
Can you use brewed coffee or does it have to be instant?
Lovefoodies
Hi Dianne, brewed is absolutely fine!
Maggie
It's in the oven now, & if the cake's even HALF as good as the batter was.......... This will be my new favorite! 🙂
L
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
Lovefoodies
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!
kima
can you use reg.coffee instead of instant
Lovefoodies
Hi Kima, yes indeed. Just make sure the quantity of liquid is the same
Heather
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!
Sue G
You're a joke! You should keep your insulting comments to yourself next time!
VR
maybe I'm missing something here, but what insulting comments are you referring to? Are you seriously chastising Heather for something she said?
Nellie tinker
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.
Lovefoodies
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!
Alice
I've used Splenda in place of sugar for cakes and bread and it works good
Laure
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
Lovefoodies
You're very welcome Laure. I am sure you will enjoy!
Ksthrin
Can I use honey instead of sugar?
Lovefoodies
Hi there,
I'm afraid I can't advise you on that one. I've never made this recipe using honey so I have no idea how it would turn out. If you do try, please do pop back and let us know!
Laure
This looks so good but I hate coffee, could I substitute vanilla for the coffee granules?
Lovefoodies
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 🙂
Dena
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!
Lovefoodies
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 🙂
[email protected]
WOW does this ever sound awesome, i am not a coffee drinker but i know my husband would love this, i am sure when i make it, and i will, i will try a piece too 🙂
lovefoodies
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!
Tamara S.
Stupid question, but this is instant coffee, right? Not regular coffee ...
lovefoodies
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!
Nicole Neverman
I love a good pound cake and this one sounds really fantastic! Great recipe 🙂
Erren's Kitchen
Beautiful photos! It makes me want to run to the kitchen and start baking!
Paula
Same Erren's kitchen and it's only midnight here I'll have to wait till the morning to bake this ?
Debra C.
Looks so moist and delicious, I'd love a slice of this about now!
Manila Spoon
I would love this scrumptious loaf to accompany my tea or coffee!!!
Tara
I sure wish I had a slice of that right now with a big cup of steaming coffee!!
Sandi Gaertner
This looks delicious...can't wait to try it out soon.
Joanne T Ferguson
What a delicious looking cake that I wish I could have with my coffee right now!
Katerina
It looks so moist and fluffy!
nettie
I am crazy about pound cake, looks so nutty and moist! Nettie
KC Kahn
I would love a piece of this as a midday snack. Looks amazing!
Janette @ Culinary Ginger
This looks and sound so delicious, I have to try it.
Cindy @Hun What's for Dinner?
This pound cake looks so moist and delicious!
Linda Nortje
Delicious recipe, Mary !
Camilla @FabFood4All
My dad is a huge coffee cake fan so i think he'd love this for a Father's Day treat:-)
Elizabeth
Mmm I could seriously go a slice of this with my morning cuppa! Beautiful!
Healing Tomato
This coffee Pecan Pound cake looks absolutely heavenly!
lovefoodies
Thanks Rini! I'm very happy you like it!