Coffee and Pecan Streusel Cake Recipe

This coffee and pecan streusel cake is a delicious tea time treat that is so easy to make. A streusel cake is made with a rich and crumbly mixture of butter, flour and sugar with warming spices. Many streusel cakes use this as the topping, but we’ve gone for a crunchy base and softer top to make out coffee and pecan streusel cake a bit different. This type of cake is hugely popular in America – and it’s easy to see why. This sweet and spiced cake is both moist and crumbly, and is the perfect partner to a strong cup of coffee. With one base mixture, one bowl, and one tin required, this coffee and pecan streusel cake really couldn’t be easier to make. For more coffee flavoured cakes, try our easy coffee cake with walnut praline, or our no bake cappuccino cake.

Ingredients

• 200g plain flour
• 250g soft brown sugar
• 2tsp ground cinnamon
• 1tsp ground cardamon
• 175g cold butter
• 2tsp bicarbonate of soda
• 250g crème fraiche
• 5tbsp very strong espresso
• 2 eggs, beaten
• 75g pecan nuts, chopped

You will need:

• a rectangular tin, around 26cm x 16cm, oiled

Method

1. Heat the oven to 180C. Put the flour, sugar, cinnamon, cardamon and butter into a food processor and whiz until you have a crumbly mixture. Press half it into the tin.
2. Add the bicarbonate of soda to the rest of the mixture then stir in the rest of the ingredients. Pour this mixture on top of the crumble mixture and even the surface using a spatula. Bake the cake for 30 mins then leave it to cool completely in the tin before cutting into squares. It’s delicious served warm with a good dollop of crème fraiche.