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Coffee pecan streusel cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a sweet honey dessert that's simply buzz-worthy!
Ingredients:
  • 175g butter, softened
  • 70.95 gm caster sugar
  • 178.75 gm honey
  • 375.00 gm self-raising flour, sifted
  • 193.13 gm milk
  • 187.50 ml plain flour
  • 45.00 gm firmly packed brown sugar
  • 50g butter, chilled, chopped
  • 2 tsp instant espresso coffee powder
  • 62.50 ml pecan nuts, finely chopped
  • 57.20 gm honey
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and generously grease a 22cm round fluted ring pan.
  • Prepare the streusel by placing flour and sugar in a bowl. Blend in butter until mixture is crumbly. Mix in coffee, pecans, and honey until fully incorporated. Set aside for later use.
  • With an electric mixer, whip together butter, sugar, and 1/3 cup honey until fluffy. Incorporate eggs one at a time until mixed (don't worry if it looks slightly curdled). Gently mix in half of the flour and half of the milk until combined, then add the rest of the flour and milk.
  • First, layer one-third of the batter into the prepared pan, then sprinkle half of the streusel on top. Add half of the remaining batter and sprinkle with the rest of the streusel. Finish by spreading the remaining batter. Bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. If the cake is browning too quickly, you can loosely cover it with foil. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a microwave-safe bowl, heat the remaining honey on HIGH for 30 seconds to 1 minute until it melts. Drizzle the melted honey over the cake and serve it warm or cold.

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