Coffee Cake With Pecan Brittle
A community recipe by chocolate nemesisNot tested or verified by Nigella.com
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Heat the oven to 180°C. Grease and line the base of 2 x 20cm sandwich tins with baking parchment. Place all the cake ingredients in a food mixer and beat until well blended. Divide the cake mixture between the two tins and place on the middle shelf of the oven for 20 - 25 minutes or until a skewer comes out clean. Allow to cool for 10 minutes, and then transfer to a wire rack to cool. Next make the brittle, prepare a baking sheet with a sheet of baking parchment on top. Place the sugar and the water in a heavy based pan over a medium heat and shake so it cooks evenly, don't stir or the sugar may clump. Cook until it reaches a golden colour, then take off the heat and add the pecans. Pour the mixture evenly over the prepared baking sheet and leave to cool. Make the icing simply by beating all the ingredients together with an electric hand whisk or wooden spoon until smooth. Spread a little of the icing over one of the cakes. Place the other cake on top and, using a palette knife, smooth the icing over the top. Finally, break the pecans into 2cm irregular pieces and place on top of the cake as decoration. Note: You could make a little more of the coffee icing and fully cover the sides.
Heat the oven to 180°C. Grease and line the base of 2 x 20cm sandwich tins with baking parchment. Place all the cake ingredients in a food mixer and beat until well blended. Divide the cake mixture between the two tins and place on the middle shelf of the oven for 20 - 25 minutes or until a skewer comes out clean. Allow to cool for 10 minutes, and then transfer to a wire rack to cool. Next make the brittle, prepare a baking sheet with a sheet of baking parchment on top. Place the sugar and the water in a heavy based pan over a medium heat and shake so it cooks evenly, don't stir or the sugar may clump. Cook until it reaches a golden colour, then take off the heat and add the pecans. Pour the mixture evenly over the prepared baking sheet and leave to cool. Make the icing simply by beating all the ingredients together with an electric hand whisk or wooden spoon until smooth. Spread a little of the icing over one of the cakes. Place the other cake on top and, using a palette knife, smooth the icing over the top. Finally, break the pecans into 2cm irregular pieces and place on top of the cake as decoration. Note: You could make a little more of the coffee icing and fully cover the sides.
Introduction
A bit of a twist to a coffee cake with pecans and pecan brittle added to this cake.
A bit of a twist to a coffee cake with pecans and pecan brittle added to this cake.
Ingredients
Serves: 12
Metric
Cups
For the Coffee Cake
- 225 grams unsalted butter (softened)
- 225 grams light brown muscovado sugar
- 4 medium eggs
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons instant coffee (mised with 2 tbsp boiling water)
- 85 grams pecan nuts (finely chopped)
For the Coffee Icing
- 280 grams icing sugar
- 225 grams unsalted butter (softened)
- 2 tablespoons espresso coffee (mixed with 2 tablsp boiling water)
For the Coffee Cake
- 8 ounces unsalted butter (softened)
- 8 ounces light brown sugar
- 4 medium eggs
- 8 ounces self-rising flour
- 1 teaspoon baking powder
- 2 tablespoons instant coffee (mised with 2 tbsp boiling water)
- 3 ounces pecan nuts (finely chopped)
For the Coffee Icing
- 10 ounces confectioners' sugar
- 8 ounces unsalted butter (softened)
- 2 tablespoons espresso coffee (mixed with 2 tablsp boiling water)
Method
Coffee Cake With Pecan Brittle is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Dreamworks on 13th March 2013
Show more commentsI made this cake on Sunday but had no pecans only almonds, I could have used them but it didn't sound right so I just made the coffee cake instead and decorated in my own style. I also like to beat the sugar and butter together first and I have to say using light muscavado made a difference. The cake was light but had a lovely colour and the texture was just right. Very nice thank you and will make it again but this time I have bought some walnuts.