4016

Coffee cake with pecan brittle

  • serves 10
  • A little effort

Classic coffee cake is one of our all-time favourite afternoon treats. In this recipe, we've given it a modern twist to include deliciously crunchy pecan brittle.

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Ingredients

  • butter 225g (at room temperature), plus a little more for the tins
  • light muscovado sugar 225g
  • eggs 4
  • coffee granules 1 tbsp mixed to a paste with 2 tbsp milk
  • plain flour 175g
  • baking powder 3 tsp
  • pecan halves 150g,   and the rest chopped
  • white granulated sugar 150g
  • butter 250g, softened
  • icing sugar 500g

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 20cm sandwich tins. Beat the butter with the sugar until pale and fluffy, then beat in the eggs, one by one, with the coffee paste and 1 tbsp of the flour. Fold in the remaining flour, the baking powder and the chopped pecans.

  • Step 2

    Step 2

    Divide the mixture between the tins, level the tops and bake for 20-25 minutes, or until they are risen and feel springy when pressed lightly. Cool slightly, then turn out onto a wire rack and leave cool completely.

  • Step 3

    To make the brittle, tip the sugar into a frying pan in an even layer. Add 2 tbsp of water and heat until the sugar has melted. Keep cooking until you have an evenly coloured golden caramel. Add the whole pecans, then tip the lot onto a baking sheet set on a wooden board. Cool, then snap the pecans out of the surrounding brittle.

  • Step 4

    Beat the butter and icing sugar together until light and fluffy, adding a tiny splash of water if you need to loosen it. Crush the brittle to a coarse powder by rolling it with a rolling pin, then beat it into the icing. Sandwich the cakes together with some icing, and cover the cake with the rest. Decorate the top with the glazed pecans.

Nutritional Information

  • Kcals 907
  • Fat 52.1g
  • Saturates 26.3g
  • Carbs 102.2g
  • Fibre 1.7g
  • Protein 6.5g
  • Salt 1.2g
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