Coffee Pecan Pound Cake

Coffee Pecan Pound Cake

Did someone say it’s Coffee Time?  There’s only one thing better than a good cup of coffee and that’s having a little slice of something indulgent to go with it.  Having discovered the delights of the Coffee Pecan Pound Cake I would like to now share this with YOU – it’s just the thing for an afternoon coffee-break.

The Pound Cake recipe is an incredibly easy and versatile one.  You can add all sorts of accompaniments to give it that little extra pizzazz.  In my case, it’s got to be coffee-inspired.  What’s not to love about a light, fluffy and oh-so moist cake that has a hint of a coffee flavour?  I would tell you that you can freeze it but, what’s the point, it won’t last that long.



175g softened butter

175ml milk

290g regular sugar

3 eggs (lightly beaten)

4tsp of instant coffee granules

dissolved in 2 tablespoons hot water

225g Plain / All Purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

140g pecan nuts


1.Heat the oven to 160 (degrees) C, Gas 3, 300 (degrees) F and grease and/or line your baking tin.  I used a glass bread ‘tin’ which is a 12 inch pan – that worked really well.  I didn’t line the tin but I did grease it and it was fairly easy to remove the pound cake after baking.

2.Getting all of the ingredients ready at the start works well for me:  sieve the flour, salt and baking powder together.  Dissolve the coffee granules.  Crush the pecan nuts into smaller chunks.  Lightly beat the eggs.

3.  Make the cake batter by creaming the butter and sugar until it goes a pale light colour.

4.  Slowly add the beaten eggs to the batter (use a low speed setting).  If the batter splits just add a spoonful of your sieved flour.  Keep adding the eggs, and spoonfuls of flour if necessary, until all the eggs have been added.

5.  Slowly add half of the sieved flour with half of the milk.  Add the coffee mix and then add the remaining half of the milk and sieved flour.

6.  Fold in the crushed pecan nuts.

7.  Pour the cake batter into your greased tin and level it out.  Place it in the oven for 1 hour and 20 minutes.  Check with a skewer to see if your cake has baked through.

8.  Allow to cool a little before turning the pound cake out of the tin.

20161117_114449 20161117_114501 20161117_114449 20161117_093611 20161117_115805

Eat and enjoy!


Based on this recipe.

Leave a Comment:

All fields with “*” are required

Leave a Comment:

All fields with “*” are required

%d bloggers like this: