Friday, January 25, 2013
Coffee Pecan Cake
This was adapted from a Cooking Light recipe for Espresso-Walnut Cake. I had been meaning for the longest time to try this out. And of course - I did not have walnuts. Welcome the biggest change of all - Pecans! I loved the way that this came out - though you can make it a bit less coffee tasting (see note below).
Ingredients (Cooks in an 8x8 pan - will let you figure out how many servings that is)
1 1/3 cups, plus 2 tsp All-purpose flour
1/4 cup Brown sugar
3 tbsp Pecans, finely chopped
1 1/2 tsp Cinnamon
2 tbsp Instant coffee granules, divided (SEE NOTE BELOW)
5 tbsp Butter or margarine
1 cup Sugar
2 large Eggs
2/3 cup Yogurt (vanilla or plain)
2 tsp Vanilla extract
1/2 tsp Baking soda
1/4 tsp Table salt
NOTE: The instant coffee makes a strong taste. You can change out the tablespoons for teaspoons with instant coffee for a less strong taste.
1. Preheat oven to 350°. Coat an 8-inch square baking pan with baking cooking spray (or dust with 2 tsp flour atop regular cooking spray).
2. Combine brown sugar, pecans, cinnamon, and 1 tbsp coffee granules in a small bowl.
3. Place the butter or margarine in a large microwave-safe bowl. Heat in microwave until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Add flour and remaining tbsp coffee - then stir until blended.
4. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.