Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed cappuccino, cooled
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped and lightly toasted
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round or loaf pan with parchment paper.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs with melted butter, cappuccino, milk, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Fold in the chopped pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by whisking powdered sugar with milk or cream and vanilla extract until smooth.
Drizzle the glaze over the cooled cake.
Frequently Asked Questions
How should I store leftover Cappuccino Pecan Cake to keep it fresh?
Once completely cooled, store the Cappuccino Pecan Cake in an airtight container at room temperature for up to 3 days. If you've already applied the vanilla glaze, refrigeration is recommended, but allow it to sit out for 20 minutes before serving for the best texture.
Can I substitute the strong brewed coffee in this cake recipe?
Yes, you can substitute the strong brewed coffee with 1/2 cup of strong espresso or even a high-quality instant espresso powder mixed with the required amount of hot water. Ensure the liquid is cooled slightly before mixing it with the wet ingredients to avoid affecting the eggs.
What's the best way to ensure my Cappuccino Pecan Cake bakes up moist?
To ensure moistness, avoid overmixing the batter after adding the dry ingredients, as this can develop the gluten too much. Also, ensure your oven temperature is accurately set to 350°F (175°C) and check for doneness promptly at the 45-minute mark using a toothpick inserted into the center.
