Coffee Pecan Pie Cake

18 ingredients
8 steps

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

Directions

  1. 1
    Preheat the oven to 350°F. Butter an 8 x 8 inch pan, set aside.
  2. 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. 3
    For the cake: Sift together the flour, baking powder and salt, set aside.
  4. 4
    In a large bowl beat together the butter and sugar until light and creamy. Beat in the eggs until fully combined.
  5. 5
    Mix the milk, coffee and vanilla together in a separate bowl.
  6. 6
    Into the creamed mixture, add the flour mixture in three batches, alternating with the milk mixture.
  7. 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. 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!

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