{"id":24406,"date":"2017-10-28T21:16:33","date_gmt":"2017-10-29T01:16:33","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=24406"},"modified":"2021-06-28T19:52:51","modified_gmt":"2021-06-28T23:52:51","slug":"coffee-pecan-cake","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/coffee-pecan-cake\/","title":{"rendered":"Coffee Pecan Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27710\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>For all coffee lovers, this cake is a must-try&#8230;<\/p>\n<p>If you are mesmerized by the aroma of coffee and has turned into a slave of its taste, then this is a cake exclusively for you. I am an avid coffee lover and my brain wouldn&#8217;t function without that one cup of coffee in the morning.<\/p>\n<p>I wanted something to sweeten up my Saturday night. Also, the gloomy rainy Fall weather called for something delicious as well. I ended up making this amazing cake.<\/p>\n<p>Brown sugar and espresso made this cake taste absolutely delicious. I also made whipped cream frosting and added espresso to the frosting. This is a light cake, with caramelized flavor and coffee aroma; perfect to serve for breakfast or brunch or any time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27712\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-with-whipped-cream-frosting.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-with-whipped-cream-frosting.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-with-whipped-cream-frosting-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-with-whipped-cream-frosting-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Coffee Pecan Cake<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24409\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-Pecan-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-Pecan-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-Pecan-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-Pecan-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24407\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h2><strong>Cooking Video<\/strong><\/h2>\n<p><iframe loading=\"lazy\" title=\"Best Coffee Pecan Cake | With Coffee Whipped Cream frosting | Coffee Lover&#039;s Cake\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/ZZ-2oZsXI9E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/10\/Coffee-pecan-cake-with-whipped-cream-frosting.jpg\" \/>\n<div class=\"item ERName\">Coffee Pecan Cake<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT55M\">55 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making cake batter[\/b]<\/li>\n<li class=\"ingredient\">All purpose flour- 1\u00be cups<\/li>\n<li class=\"ingredient\">Baking powder- 1\u00bd tsp<\/li>\n<li class=\"ingredient\">Baking Soda- \u00bc tsp<\/li>\n<li class=\"ingredient\">Salt- \u00bd tsp<\/li>\n<li class=\"ingredient\">Butter, unsalted at room temperature- \u00be cup<\/li>\n<li class=\"ingredient\">White sugar- \u00bd cup<\/li>\n<li class=\"ingredient\">Brown sugar- \u00bd cup<\/li>\n<li class=\"ingredient\">Eggs, large- 3<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ingredient\">Milk- \u2153 cup<\/li>\n<li class=\"ingredient\">Espresso or Instant coffee- 1\u00bd tbsp mixed with 1 tbsp hot water<\/li>\n<li class=\"ingredient\">Pecans, chopped- \u00bd cup (or use walnuts or almonds)<\/li>\n<li class=\"ERSeparator\">[b]For making Coffee Frosting[\/b]<\/li>\n<li class=\"ingredient\">Heavy Whipping cream, cold- 2 cups<\/li>\n<li class=\"ingredient\">Powdered sugar- 2 tbsp<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ingredient\">Espresso or Instant coffee- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 F or 175 degrees C.<\/li>\n<li class=\"instruction\">In a large bowl, combine flour, baking powder, baking soda and salt together.<\/li>\n<li class=\"instruction\">Use either a stand mixer or an electric hand mixer.<\/li>\n<li class=\"instruction\">Into the stand mixer bowl, add the butter. Using the paddle attachment, beat till butter turns smooth.<\/li>\n<li class=\"instruction\">Add white sugar and brown sugar, beat till light and fluffy. Using a spatula, scrape down the sides and bottom of the bowl.<\/li>\n<li class=\"instruction\">Add eggs, one at a time and beat well after each addition.<\/li>\n<li class=\"instruction\">Add vanilla extract and beat for a few seconds. Scrape down the sides and bottom of the bowl- this is for even mixing.<\/li>\n<li class=\"instruction\">Add the flour mix in three additions, alternating with milk and coffee: starting and ending with the flour.<\/li>\n<li class=\"instruction\">Combine on low speed till well incorporated.<\/li>\n<li class=\"instruction\">Add chopped pecans, combine well.<\/li>\n<li class=\"instruction\">You could bake in a large cake pan or in a two 8 inch cake pans.<\/li>\n<li class=\"instruction\">Line the bottom of the pans with parchment paper and grease with melted butter.<\/li>\n<li class=\"instruction\">Pour the cake batter into the pans and smooth the top with a spatula.<\/li>\n<li class=\"instruction\">Place the cake pans on the middle rack in the oven.<\/li>\n<li class=\"instruction\">Bake for 35 to 40 minutes or until a fork inserted into the center of the cake comes out clean. For me, it took 40 minutes- depends on the oven temperature.<\/li>\n<li class=\"instruction\">Take the baked cakes out of the oven. Place on wire racks and let cool down completely.<\/li>\n<li class=\"instruction\">Remove the parchment paper.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Frosting[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a stand mixer with whisk attachment: add cold whipping cream, sugar, vanilla extract and instant coffee. Beat at high speed till soft peaks are formed.<\/li>\n<li class=\"instruction\">Place the whipped cream frosting in the refrigerator for 30 minutes to set well.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Frosting the cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">If you have baked one large cake: using a sharp kinife: cut horizontally into 2 equal halves.<\/li>\n<li class=\"instruction\">Spread the frosting on one of the layers and place the other layer on top.<\/li>\n<li class=\"instruction\">You could frost the entire cake if you want- frost based on your preference.<\/li>\n<li class=\"instruction\">You can skip frosting as well.<\/li>\n<li class=\"instruction\">You can serve the cake immediately or chill it for 30 minutes. Leftover cake can be refrigerated for 2 days. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For all coffee lovers, this cake is a must-try&#8230; If you are mesmerized by the aroma of coffee and has turned into a slave of its taste, then this is a cake exclusively for you. I am an avid coffee lover and my brain wouldn&#8217;t function without that one cup of coffee in the morning. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":27712,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,87,9,378,783,30],"tags":[978,61,651],"class_list":["post-24406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-breakfast","category-cake","category-coffee-by-ingredient","category-pecans","category-video","tag-cake","tag-coffee","tag-videos","course-dessert-2","cuisine-american"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=24406"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24406\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/27712"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=24406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=24406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=24406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}