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.
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 170C, 325F. 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.
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 10 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!
Here’s some more of our delicious cake recipes for you to enjoy!
Coffee Pecan Pound Cake

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 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.
- 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 10 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
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Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
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DecorRack Bread Box, Bread Keeper, Container Server -BPA Free- Orange
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Rosanna Pansino Nerdy Nummies Cake Tester Set, 2-Ct. by Wilton
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Hope Baker says
May I substitute 2 Tbsp brewed coffee instead, like expresso?
Lovefoodies says
Hi Hope, yes of course. So long as the liquid amount is the same it will be perfect!
Markรฉt says
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 didnยดt 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 says
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 says
Hi Nancy, itโs instant coffee granules dissolved in a bit of water. Hope that helps!
Sejal says
Plz send me recipe videos
Roz says
Do you use instant coffee for the coffee granules?
Dalia says
How can I make this non dairy?
Cynthia Becker says
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!
Martha Bennight says
I added 2 tsp vanilla 2tsp cinnamon and 1 tsp nutmeg I love fall spices was awesome.
Oy Len says
The coffee pecan pound cake looks absolutely inviting. Please tell me what size loaf pan should I use ?
Cynthia Becker says
I made mine in a standard loaf pan. 8x4x2 1/2 or 9x5x3.
Donna Samuels says
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 says
This is absolutely delicious! Moist, flavorful, unique! Now my husbands favorite. pass this one on!
Suzanne Greear says
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 says
I’m fairly new to baking and am honing my new skills I love the recipes on here, thank you
Linds says
Love all the recipes thank you
Margaret Jordan says
Do you use instant coffee?
Phyllis Ramsey says
Would you substitute 2Tbsp brewed coffee instead?
Phyllis Ramsey says
Would you substitute 2 Tbsp of brewed coffee?
sc0ness says
This sounds delicious!!! Pinning to try for a possible blog post. ๐
Jill Galyen says
What are the calories for an entire loaf? Looks amazing!!!
DeborahG says
I love how you have weights in the recipe. Can’t wait to try!!!
Dianne Craft says
Can you use brewed coffee or does it have to be instant?
Lovefoodies says
Hi Dianne, brewed is absolutely fine!
Maggie says
It’s in the oven now, & if the cake’s even HALF as good as the batter was………. This will be my new favorite! ๐
L says
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 says
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 says
can you use reg.coffee instead of instant
Lovefoodies says
Hi Kima, yes indeed. Just make sure the quantity of liquid is the same
Heather says
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 says
You’re a joke! You should keep your insulting comments to yourself next time!
VR says
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 says
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 says
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 says
I’ve used Splenda in place of sugar for cakes and bread and it works good
Laure says
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 says
You’re very welcome Laure. I am sure you will enjoy!
Ksthrin says
Can I use honey instead of sugar?
Lovefoodies says
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 says
This looks so good but I hate coffee, could I substitute vanilla for the coffee granules?
Lovefoodies says
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 ๐
Dena says
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 says
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 ๐
[email protected] says
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 ๐
lovefoodies says
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. says
Stupid question, but this is instant coffee, right? Not regular coffee …
lovefoodies says
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 says
I love a good pound cake and this one sounds really fantastic! Great recipe ๐
Erren's Kitchen says
Beautiful photos! It makes me want to run to the kitchen and start baking!
Paula says
Same Erren’s kitchen and it’s only midnight here I’ll have to wait till the morning to bake this ๐ญ
Debra C. says
Looks so moist and delicious, I’d love a slice of this about now!
Manila Spoon says
I would love this scrumptious loaf to accompany my tea or coffee!!!
Tara says
I sure wish I had a slice of that right now with a big cup of steaming coffee!!
Sandi Gaertner says
This looks delicious…can’t wait to try it out soon.
Joanne T Ferguson says
What a delicious looking cake that I wish I could have with my coffee right now!
Katerina says
It looks so moist and fluffy!
nettie says
I am crazy about pound cake, looks so nutty and moist! Nettie
KC Kahn says
I would love a piece of this as a midday snack. Looks amazing!
Janette @ Culinary Ginger says
This looks and sound so delicious, I have to try it.
Cindy @Hun What's for Dinner? says
This pound cake looks so moist and delicious!
Linda Nortje says
Delicious recipe, Mary !
Camilla @FabFood4All says
My dad is a huge coffee cake fan so i think he’d love this for a Father’s Day treat:-)
Elizabeth says
Mmm I could seriously go a slice of this with my morning cuppa! Beautiful!
Healing Tomato says
This coffee Pecan Pound cake looks absolutely heavenly!
lovefoodies says
Thanks Rini! I’m very happy you like it!