I have always had a fondness for a nice coffee cake. Especially with walnuts. I went shopping for walnuts the other day and could only find pecans at the local IGA so I jiggered this recipe around (wasn’t hard) and used walnuts and made it gluten free for my beloved who is gluten intolerant.
First thing is to assemble all your ingredients.
2/3 cup (70gm) pecan nuts
125gm butter, unsalted and chopped
1 cup (220gm) raw caster sugar
1/2 cup milk
2 tablespoons instant coffee powder (use a nice one)
1 1/3 cups (200gm) Gluten Free Self Raising flour
2 teaspoons ground cinnamon
2 eggs beaten lightly
Pre-heat your oven to moderately slow (160degrees or 140 degrees celcius fan forced) and grease and line a 11cm x 25cm loaf pan with baking paper.
Chop the pecans reserving half. Combine the butter, sugar, milk and coffee in a small saucepan;stir over low heat until melted. Remove from heat.
Sift the flour and cinnamon into a bowl; stir in beaten eggs, butter mixture and half of the chopped pecan nuts.
Pour mixture into prepared loaf tin.
Bake in moderately slow oven for 15 minutes. Carefully sprinkle cake with the rest of the pecans then bake for a further 30 minutes or until cooked when tested with metal skewer. You could also just pop the reserved nuts on at the beginning and bake for 45 minutes as I don’t believe there would be any difference in the end product.
Allow cake to cool on a wire rack whilst you make the coffee icing.
For the coffee icing;
1 tablespoon boiling water
2 teaspoons instant coffee powder
1 cup gluten free icing sugar mixture
10 gm soft butter
Combine water and coffee in a cup. Sift icing mixture into a small heatproof bowl; stir in butter and enough of the coffee mixture to form a firm paste. Either place bowl over small saucepan of simmering water or zap it in the microwave at 10 second intervals (check every 10 seconds) until icing is of a thin consistency. Drizzle icing over cooled cake and allow to set befroe slicing.
Very enjoyable cake and it lasted about 1/2 a day 😀
Mix and match your nut preference or leave them out if you have a nut allergy and replace them with raisins soaked in coffee liqueur. I will try that next time.