I don’t make coffee cake nearly often enough. I like just about all forms. Bundt cakes, coffee cakes with streusel toppings, nuts, glazes, you name it, as long as it doesn’t contain something awful like coconut in it, I’ll eat it!
And this Espresso Glazed Pecan Coffee Cake is no exception. It’s moist (I know, I know!) almost to the point of being fragile, you can taste the coffee in each bite, and there’s crunch from the pecans. It’s a perfect coffee cake!
It’s so very good. And it’ll make enough to feed a crowd, so you can make it on a Saturday, and enjoy it all weekend, make it for a brunch or a family get-together.
I made this using my Tassimo, and espresso T-Discs. If you don’t have an espresso maker, just make half a cup of super-strong coffee.