Harvest Pecan Cake
A rich, nutty cake infused with coffee and brown sugar, featuring chopped pecans for added crunch. Perfect for fall gatherings or afternoon tea enthusiasts.
Ingredients
Instructions
- Have butter at room temperature.
- Sift dry ingredients: flour, salt, and baking powder.
- Separate egg whites and yolks.
- Beat egg whites until stiff but not dry.
- Beat egg yolks in a large bowl.
- Cream together butter and brown sugar.
- Add egg yolks to the creamed mixture and mix well.
- Combine milk, vanilla, and dissolved coffee.
- Add dry ingredients to the butter and sugar mixture alternately with the liquid, beginning and ending with dry ingredients.
- Add chopped pecans and fold in the beaten egg whites.
- Pour batter into a greased and floured tube pan.
- Place the pan in a water bath on the bottom rack to prevent overbrowning.
- Bake in a preheated oven at 325°F (160°C) for about 1 hour, covering with foil if browning too fast.
Nutrition & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).