Coffee And Pecan Victoria Sponge Cake Recipes

COFFEE AND PECAN VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.
• Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the coffee and stir to a dropping consistency.
• Divide the mixture between the tins and bake on the middle shelf for 20-25 minutes or until a skewer comes out clean. Leave the cakes to cool in there tins for 5 minutes then turn out onto a wire rack to cool completely.
• Meanwhile using the electric hand whisk beat the butter, sugar and cocoa until pale and fluffy. Stir in the milk and coffee and beat until combined. Spread a thick layer of icing onto one layer of the cake then top with the other. Spoon 8 small spoonfuls evenly around the outside of the top layer of the cake then top with the pecans. Dust with cocoa powder to serve.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
• In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
• Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
• Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.

PECAN-FRANGIPANE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the streusel: Mix together flour, chopped pecans, brown sugar, and coarse salt. Mix in butter with a pastry blender or your fingers until mixture forms clumps. Cover and refrigerate until ready to use.
• Make the frangipane: In bowl of food processor, combine pecans and granulated sugar and process until finely ground. Add butter, egg, flour, bourbon, fine salt, and vanilla, then process until smooth. Cover until ready to use.
• Make the cake: Butter a 10-inch tube pan with removable bottom. Sift together flour, baking powder, baking soda, and fine salt into medium bowl. In bowl of electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream; beat until just combined.
• Transfer batter to prepared pan. Sprinkle half of chilled streusel mixture evenly on top. Add half of frangipane; spread evenly with an offset spatula. Repeat using remaining streusel and frangipane.
• Bake until coffee cake is golden brown and a cake tester comes out clean, about 60 minutes. Transfer pan to a wire rack set over a parchment paper-lined baking sheet to cool 15 minutes. Run a knife around edges of coffee cake to loosen, then use tube to lift coffee cake out of pan. Let cool on rack 15 minutes more. Run a knife around center tube. Slide 2 wide spatulas between bottom of cake and pan, running a spatula all the way around to loosen, and lift coffee cake to remove from center tube. Let cool completely on rack.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

PECAN COFFEE CAKE

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.