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.

Espresso Glazed Pecan Coffee Cake

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Ingredients

• 2 espresso T-Discs, brewed, cooled (equal to 4 oz.), and divided
• 2 1/4 C flour
• 1 Tbsp. baking powder
• 1 tsp. ground cinnamon
• 1 C (2 sticks) unsalted butter
• 2 C dark brown sugar, packed
• 2 large eggs
• 1/2 C milk
• 3/4 C pecan pieces
• 1 C powdered sugar

Instructions

Preheat the oven to 375 degrees F. Grease a 9 x 13-inch baking dish and set aside. In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until lightened and fluffy. Add the eggs one at a time, beating well after each addition.

Add in 2 oz. of espresso, and the milk. On low speed, begin adding the flour mixture.

Spread the batter in the prepared baking dish, and top with pecans. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool on a wire rack.

In a small bowl, whisk together the powdered sugar and the other 2 oz. of the espresso. Drizzle over the coffee cake.

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