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.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with the brown sugar. If you don’t have light brown sugar, you can substitute with granulated sugar and a little molasses. For a more intense coffee flavor, use strong brewed coffee instead of instant. Adding a pinch of cinnamon can enhance the flavor profile, reminiscent of other American recipes like Strained Baby Food Plum Cake.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside coffee or tea for a cozy afternoon treat. It also makes a great dessert for gatherings, complementing other sweets like Grandma's Coconut Pie or Sixty Minute Dinner Rolls for a varied dessert table.
Storage & Reheating
Store any leftover Harvest Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to 2 months. To reheat, simply let it thaw at room temperature or warm in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Pecan Cake contains roughly 431 calories, with 5g protein, 39g carbohydrates, and 31g fat. It is a good source of dietary fiber (14% of the Daily Value), calcium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 750mg per serving (33% of the Daily Value).
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 use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if preferred. Just keep in mind that different nuts can slightly alter the flavor and texture of the cake, so choose according to your taste.
What can I do if my cake is browning too quickly?
If your cake is browning too fast, cover it loosely with aluminum foil to prevent further browning while allowing it to bake through. Additionally, ensure that your oven is properly calibrated to maintain the correct temperature.
Is there a way to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, or add it separately to ensure the cake has the right texture.
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).