Coffee Pecan Pie Cake Recipe

Name: Coffee Pecan Pie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPING:; 2 Tablespoons Butter; 3/4 cups Dark Brown Sugar; 1 whole Egg; 1/4 cups Milk; 3/4 cups Toasted Pecans, Some Halved And Some Whole; _____; FOR THE CAKE:; 2 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 1/3 cups Butter, Softened; 3/4 cups Sugar; 2 whole Eggs; 1 cup Milk; 1 Tablespoon Instant Coffee Dissolved In 1 Tablespoon Of Water; 1 teaspoon Vanilla Extract; 1/4 cups Toasted Pecans, Some Halved And Some Whole

Servings: persons

FOR THE TOPPING:
2 Tablespoons Butter
3/4 cups Dark Brown Sugar
1 whole Egg
1/4 cups Milk
3/4 cups Toasted Pecans, Some Halved And Some Whole
_____
FOR THE CAKE:
2 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Kosher Salt
1/3 cups Butter, Softened
3/4 cups Sugar
2 whole Eggs
1 cup Milk
1 Tablespoon Instant Coffee Dissolved In 1 Tablespoon Of Water
1 teaspoon Vanilla Extract
1/4 cups Toasted Pecans, Some Halved And Some Whole

1
Preheat the oven to 350u00b0F. Butter an 8 x 8 inch pan, set aside.
2
For the topping: In a small saucepan, beat together the butter and sugar until combined. Beat in the egg. Blend in the milk. Place over medium to medium-low heat. Stir constantly until the mixture is thick and smooth which is about 2 to 3 minutes. Remove from heat and set aside.
3
For the cake: Sift together the flour, baking powder and salt, set aside.
4
In a large bowl beat together the butter and sugar until light and creamy. Beat in the eggs until fully combined.
5
Mix the milk, coffee and vanilla together in a separate bowl.
6
Into the creamed mixture, add the flour mixture in three batches, alternating with the milk mixture.
7
Pour half of the batter into the prepared pan. Sprinkle on the 1/4 cup pecans. Pour on the remaining batter. Fold the 3/4 cup of pecans into the topping now. Pour the topping on top of the cake.
8
Bake the cake for 35 to 40 minutes, until a toothpick comes out with a few crumbs. Allow the cake to cool slightly then slice and enjoy!

1055

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE TOPPING:, 2 Tablespoons Butter, 3/4 cups Dark Brown Sugar, 1 whole Egg, and more.

Yes, Coffee Pecan Pie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffee Pecan Pie Cake

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