Coffee Pecan Cake
A rich, nutty cake infused with coffee flavors, featuring a fluffy pecan base and creamy topping, perfect for coffee lovers and special occasions.
Ingredients
Instructions
- In a bowl, beat sugar and egg yolks until light.
- Gently fold in ground pecans and bread crumbs, then stir in strong coffee or espresso.
- In another bowl, whisk egg whites until soft peaks form; fold into the mixture.
- Pour into a round cake form and bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until well risen and firm to touch.
- Cool on a wire rack.
Tips & Substitutions
For a lighter texture, ensure the egg whites are whipped to stiff peaks before folding them into the batter. If you don't have ground pecans, almonds can be a great substitute. For a richer flavor, consider using a dark roast coffee instead of regular espresso. This cake can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache for added elegance.
Serving Suggestions
Serve the Coffee Pecan Cake with a dollop of whipped cream and a drizzle of maple syrup for added sweetness. It pairs beautifully with a strong cup of coffee, enhancing the cake's flavors. For a more decadent experience, consider serving it alongside Anne'S Cheese Dip for a savory contrast or a fresh fruit salad to balance the richness.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. This will help retain moisture and keep it fresh for up to three days at room temperature. If you need to reheat, gently warm individual slices in the microwave for about 10 seconds to enjoy a soft texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Pecan Cake contains roughly 659 calories, with 14g protein, 38g carbohydrates, and 52g fat. It is an excellent source of protein (28% of the Daily Value), vitamin A (26% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, to make the Coffee Pecan Cake gluten-free, substitute the dried bread crumbs with gluten-free bread crumbs or omit them altogether. The ground pecans provide a rich texture, so the cake will still turn out delicious without the breadcrumbs.
How can I make this cake ahead of time?
You can bake the Coffee Pecan Cake a day in advance. Allow it to cool completely before wrapping it in plastic wrap and storing it in the refrigerator. This allows the flavors to meld and can make it even more delicious when served the next day.
Is there a dairy-free option for the whipped cream?
Absolutely! For a dairy-free whipped topping, you can use coconut cream or a dairy-free whipped topping made from almond or soy milk. Just chill the coconut cream beforehand, then whip it to your desired consistency for a creamy topping that complements the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).