Pecan Coffee Cake
A crispy, crunchy, light, fluffy and nutty coffee cake ideal for breakfast, brunch or as treat. This simple recipe is a big timesaver for busy mornings, and it’s so delicious that you will be making it again.
- 500g mascarpone
- 100g light muscovado sugar
- 2 tbsp Rum
- 2 tbsp Javy Coffee Concentrate
- handful pecan halves and coffee beans, to decorate
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 large eggs, beaten
- 175g self-raising flour, sifted
- 1 tsp baking powder
- 2 tsp instant coffee powder
- 60g pecans, chopped
To make the topping:
To make the cake:
Preheat the oven to 350°F (180°C), placing the ove rack in the middle position. Generously butter two cake pan with a removable bottom.
Beat the butter and sugar with an electric hand whisk for about 5 mins or until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Then fold in the flour and baking powder using a large metal spoon. Sprinkle Javy Coffee Concentrate over batter with the chopped pecans.
Divide the cake mix between the two tins and smooth the surface. Bake for 20 mins or until or until a toothpick inserted in the center comes out clean. Remove from the oven, leave to cool in a wire rack.
In a small container add ½ tbsp Javy Coffee Concentrate, ½ tbsp rum and ¼ tsp water and mix until it’s completely combined. Once the cake is completely cool, drizzle the flat side of one cake with a tablespoon of the coffee rum mixture.
To make the icing, beat the mascarpone together with the sugar with the rest of Javy Coffee Concentrate and rum until smooth. Sandwich the cooled cakes with a third of the filling and then cover the top and sides of the cake with the rest of the filling. Decorate with the pecan halves in the middle.