Espresso Pecan Cake Recipe
Espresso Pecan Cake
I adore the flavor of espresso and pecans. It doesn’t matter if it is Chai Spiced Pecans or Chocolate Espresso Pots du Creme. So if it has either of these ingredients in it, you can almost guarantee I am going to love it.
I keep asking myself why have I not made this cake before? I have no answer to that. But I promise you I will make this from now on. This cake rises beautifully. It is also moist and delicious with lots of pecan and espresso flavor.
It can also act as double duty, enjoy a slice for breakfast and then for dessert.
Either way it is all good!
Espresso Pecan Cake
Ingredients:
- 1/4 cup brown sugar
- 3 tablespoons chopped pecans
- 1 teaspoon apple pie spice
- 1 tablespoon instant espresso
- 5 tablespoons butter
- 1 cup white sugar
- 2 large eggs
- 2/3 cup greek yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup all-purpose flour
Directions:
Preheat oven to 350 degrees
Coat an 8 inch square baking dish with cooking spray.
In a small bowl combine brown sugar, pecans, apple pie spice and 1 teaspoon instant espresso. Set aside
Place the butter in a large microwave bowl. Cover and microwave on high for one minute or until butter melts. Add white sugar and stir until combined. Add eggs and stir well. Stir in yogurt, vanilla, baking soda and salt. Add the flow and the rest of the espresso powder. Pour half of the batter into the pan.
Sprinkle with half the brown sugar mixture.
Carefully spread remaining batter over brown sugar mixture and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Cool for 10 minutes before cutting into squares
Peace be with you,
Veronica