How About A New Flavour Butter Cake–Coffee Pecan Cake (咖啡胡桃蛋糕）

INTRODUCTION

I was having dinner last Saturday night with one of my ex-colleagues. I thought I might as well bake something for her. After my bake, suddenly something pop up, I can’t do the frosting for the cake which i planned initially. I have plan to do some coffee cream cheese frosting to go with the cake… As it is a cake to be given away, I can’t cut either…. Therefore the images that you have seen was a rather “bolding” cake taken in rush…

In addition, for the other cake, time was pressing for the photo taking, the cake was cut almost immediately when it is out of oven, therefore, the cake looks rather messy, pardon me for that.

There is nothing much to write about the cake. It is a coffee pecan cake. The pecan was actually given by my friend that I was going to meet that evening…. It is definitely ok to substitute with walnuts or other nuts of your choice.

I am happy with the cake though I have hope that the coffee flavour was stronger. I have uses 3 tablespoons of instant coffee but I will adjust the recipe to 4 tablespoons to give it a stronger aroma.

When I gave the cake to my friend, she told me that she did not take coffee products and luckily her mum said she loves coffee bakes. The next morning, she called me and said that the cake is very nice, better than her expectation, it is moist and the coffee aroma is not strong! ha-ha.. Is it a blessing in disguise? Well, my wife concurred too but complained that the coffee aroma is not strong enough.

WHAT IS REQUIRED

Servings: One 9” x 9” cake

250 grams of butter (at room temperature)
50 grams of condensed milk
4 eggs
230 grams of self raising flour
50 grams of fresh milk
250 grams of brown sugar
4 tablespoons of instant coffee powder with 1 tablespoon of water
100 grams of chopped pecan or other chopped nuts

STEPS OF PREPARATION

Preheat the oven to 180 degree Celsius

Lightly grease an 9” x 9” baking tin preferably with a detachable base.

Cream the butter and brown sugar until light and fluffy, add in the vanilla essence, eggs, coffee paste and use slow speed to “mix” until well combined. Eggs should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg settled at the bottom of the mixing bowl.

Add in the chopped pecan nuts and mix until well combined. Sift in 1/3 of the self raising flour and milk and use the spatula to quickly fold in the flour.. Continue with the remaining 2/3 until all the flour and milk are added.

Transfer to the baking tin, level and bake in the oven (at the lowest shelf) at 180 degree Celsius at 50-60 minutes or until a skewer inserted comes out clean. Cooled completely before cutting the cake.

If you noted the surface turning brownish too soon, lower the temperature to 165 degree Celsius and continue baking until the cake is cooked. It may take a bit longer and skewer test is still the final test. You can also turn off the top heat when you sighted the burnt, continue to cook until the last 15 minutes and on the top heat again.

CONCLUSION

Not a difficult bake at all and I am sure you will be happy with the cake. If you like strong coffee aroma, you can also use coffee emulco from the bakery shop or the strongest coffee you can find. You can safely substitute part of the milk with some coffee liquor. Lastly, chopped nuts are optional and you can use any nuts you preferred.

Hope you like the post today. Cheers and have a nice day.

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