recipes
Coffee and pecan streusel cake
Serves: 12
Ingredients
For the cake
- 2 tbsp instant coffee
- 1 tbsp cocoa powder
- 225g softened butter
- 300g caster sugar
- 1 tbsp vanilla
- 2 eggs
- 230g Greek yogurt
- 250g plain flour
- 1 tsp baking powder
- ¼ tsp salt
- 40g roasted and ground pecans
For the streusel topping
- 110g brown sugar
- 2 tbsp melted butter
- 2 tbsp ground cinnamon
- 110g chopped pecans
Method
Start this recipe by mixing together the instant coffee and cocoa powder in a bowl with hot water to dissolve then put aside. Next, beat together the butter, caster sugar and vanilla till light and fluffy. Beat in the eggs one at a time then fold in the yogurt. Sift together the flour, baking powder and salt and mix into the cake batter along with the ground pecans. Remove ½ the cake batter and mix in the coffee and cocoa mixture. Blob both cake batters alternatively into a greased and lined rectangular cake tin (9inch x 12inch). Make the streusel topping by mixing all the ingredients together and sprinkle over the top of the cake. Bake in the oven at 175`c for 30-35 minutes, or until cooked through.
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