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 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! 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.

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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 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
200 g or 1 cup regular sugar
2/3 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

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 170c,  325F. Grease and line your baking tin. See here for how to line.

How To Line a Loaf or Pound Tin

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.

Pound Cake, creaming method

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!

Coffee Pecan Pound Cake batter ready for the oven

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 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!

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

Coffee Flavored Desserts

Here's a great selection of our Coffee Flavored Desserts for you to enjoy!

Recipe Card

Coffee Pecan Pound Cake

Coffee Pecan Pound Cake

Yield: 1 Loaf
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

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 3/4 cups Plain / All purpose flour (sieved)
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 175 g or 3/4 cup softened butter
  • 200 g or 1 cup regular sugar
  • 2/3 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.
  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. 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. 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!
  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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 75mgSodium: 283mgCarbohydrates: 40gFiber: 2gSugar: 21gProtein: 6g

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