Olive Magazine
Coffee Cake Recipe with Pecan Brittle

Coffee cake with pecan brittle

Published: February 17, 2015 at 10:13 am
loading...
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 10

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

Nutrition:
NutrientUnit
kcal907
fat52.1g
saturates26.3g
carbs102.2g
fibre1.7g
protein6.5g
salt1.2g
Advertisement

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

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

Ingredients

  • 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

ICING

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

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

    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.

Easter Rocky Road Recipe

Easy Chocolate Fudge Cake Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content