Coffee Pecan Pound Cake

By á-3801

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 of Pecans

Details

Servings 1
Preparation time 10mins
Cooking time 75mins
Adapted from lovefoodies.com

Preparation

Step 1

1.Heat oven to 160 C, Gas 3, 300 F. 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.

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 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!

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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