• 1serving
  • 90minutes
  • 373calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 sticks (3/4 cup) unsalted butter, softened

  2. 1 1/2 cups sugar

  3. 2 tsp baking powder

  4. 2 tsp vanilla extract

  5. 4 large eggs

  6. 2 1/4 cups all-purpose flour

  7. 1 cup milk

  8. 1 1/2 cups pecan halves or pieces

  9. 1 tsp maple-flavor extract


  11. 1/3 cup heavy (whipping) cream

  12. 1 tsp instant coffee

  13. 1 1/4 cups confectioners' sugar


  15. 1/3 cup confectioners' sugar, thinned with about 3/4 tsp water until runny

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.

  2. Spread pecans on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.

  3. Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.

  4. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.

  5. Frosting: Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners’ sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.

  6. Garnish: Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.

  7. Planning Tip: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.


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