Coffee-Pecan Cake
Posted: Sun Jan 09, 2011 7:36 pm
Coffee-Pecan Cake
Ingredients:
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1 1⁄2 cups sugar
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
2 1⁄4 cups all-purpose flour
1 cup milk
1 1⁄2 cups pecan halves or pieces
1 tsp maple-flavor extract
Frosting:
1⁄3 cup heavy (whipping) cream
1 tsp instant coffee
1 1⁄4 cups confectioners’ sugar
Garnish:
1⁄3 cup confectioners’ sugar, thinned with about 3⁄4 tsp water until runny
Preparation:
Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.
Spread pecans on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.
Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.
Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.
Frosting:
Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners’ sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.
Garnish:
Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.
Note: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.
Ingredients:
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1 1⁄2 cups sugar
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
2 1⁄4 cups all-purpose flour
1 cup milk
1 1⁄2 cups pecan halves or pieces
1 tsp maple-flavor extract
Frosting:
1⁄3 cup heavy (whipping) cream
1 tsp instant coffee
1 1⁄4 cups confectioners’ sugar
Garnish:
1⁄3 cup confectioners’ sugar, thinned with about 3⁄4 tsp water until runny
Preparation:
Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.
Spread pecans on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.
Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.
Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.
Frosting:
Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners’ sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.
Garnish:
Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.
Note: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.