Try our coffee cake then check out our coffee and walnut cake, walnut cake, coffee cake loaf and Irish coffee cake.

Follow our expert tips on how to decorate a coffee cake:


  • 225g (at room temperature) butter, plus a little more for the tins
  • 225g light muscovado sugar
  • 4 eggs
  • 1 tbsp mixed to a paste with 2 tbsp milk coffee granules
  • 175g plain flour
  • 3 tsp baking powder
  • 150g pecan halves, 8 kept for decoration, and the rest chopped


  • 150g white granulated sugar
  • 250g butter, softened
  • 500g icing sugar


  • 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

    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.


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