This is very simple but delicious coffee (tea) cake.
My husband told me that finally my cake came out fluffy as he always wanted and believe me, this is a big complement because he is hardly ever happy enough with my bakes. They are usually not soft and light like he remembers from his childhood (!)
INGREDIENTS
- 2½ cups plain flour
- 125 g / half a bar of melted butter
- 1½ cups golden caster sugar
- 3 large – 4 small eggs
- 1 cup of milk
- 1 tbs baking powder
- 200 – 250 g of pecan nuts / about 1½ – 2 cups
- seeds from 1 vanilla pod (do not discard the pod, use it to make home-made vanilla sugar)
EQUIPMENT
- mixer
- silicone pastry brush
- 1 or 2 baking dishes (we have used two round cake tins lined with baking paper but one would be also good, cake would be just taller)
- wooden skewer
- microwavable jug
METHOD
- Place butter bar in a jug and microwave for about 50 seconds, until completely melted.
- With a pastry brush grease baking trays, using a bit of melted butter, leave aside.
- In a mixer bowl combine all dry ingredients: flour, vanilla seeds, sugar an baking powder.
- Add also milk and eggs and turn the mixer on.
- Gradually pour in melted butter and mix a while longer.
- Share dough to the baking tins.
- Top with pecans.
- Bake in the the oven preheated to 180°C (356°F) for about 50 – 60 minutes.
- Let the cakes to cool down before sharing.
Makes about 12 – 16 servings.
NOTES
This cake taste great with some unsweetened coffee (or tea).
If you are looking for more pecan recipes try: Halloumi, Roasted Grape & Pecan Salad by Jeanne, Kale & Watermelon Salad (with pecans) by Dannii, Cranberry, Maple and Pecan Cake by Jen, Homemade Maple Syrup Granola with Pecans, Cashews and Brazils or Pear, Pecan and Dark Chocolate Muffins I made while ago.
Pecan nuts can be replaced with other nuts such as walnuts, hazelnuts or almonds.
I used here pecans that I got in our local health food store for bargain price of £0.25 per pack 125 g as they were all broken, therefore I’m submitting this recipe to Camilla‘s & Helen‘s Credit Crunch Munch hosted this month by Michelle of Utterly Scrummy Food For Families.
Wow Margot, how lucky were you to find Pecans so cheap. I love them and I bet your cake tasted amazing:-) Thank you for a fab entry to #CreditCrunchMunch:-)
Thank you Camilla. I know, I couldn’t believe my luck and got the whole bunch, still have pack or two left for the next bake… Our local health food store have often broken nuts and squashed dried fruits such as goji berries on sale, must visit them more often.
Ah, your husband sounds like one of those difficult people to please with cooking so I bet you feel extra chuffed having won his approval. I especially like how abundantly you used the pecans!
Michelle – the worst thing is that I have no clue why it came out so fluffy, I haven’t done much different to the previous cakes… that must be the pecans! :) I got them on sale for 25 p so I had lots of them to use, he he.
About my husband – I think I expect him to criticize so I know if I should post the recipe or not ;)
I love the coffee and pecan flavour combination and this sounds delicious. Lucky you to get such low cost packs of nuts!
Wow what bargain pecans! I wonder if your husband’s childhood cakes really were that much more soft and fluffy, or if nostalgia has improved them?
Thank you for sending to Credit Crunch Munch!
That’s an absolute bargain on the pecans! I’d be tempted to send the hubby into the kitchen to bake the next cake and see how good it is ;)
Love pecans, will have to give this recipe a try