No Reviews
You must be logged in to post a review.
A coffee flavoured cake covered with pecan pie caramel. That’s a lot of alliteration and a lot of deliciousness.
Preheat the oven to 350ºF. Butter an 8 x 8 inch pan, set aside.
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.
For the cake: Sift together the flour, baking powder and salt, set aside.
In a large bowl beat together the butter and sugar until light and creamy. Beat in the eggs until fully combined.
Mix the milk, coffee and vanilla together in a separate bowl.
Into the creamed mixture, add the flour mixture in three batches, alternating with the milk mixture.
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.
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!
No Comments
Leave a Comment!
You must be logged in to post a comment.