Coffee Pecan Crumble Cakes

Coffee Pecan Crumble Cakes

Coffee pecan crumble cakes

Got a cake craving? You're just minutes away from enjoying these moist coffee pecan crumble cakes!

  • 2 mins
  • Makes 4
  • Easy


  • 180ml (¾ cup) soft brown sugar
  • 125ml (½ cup) cold butter, cubed
  • 80ml (1/3 cup) cake flour
  • 100g pecan nuts, chopped
  • 2 eggs
  • 80ml (1/3 cup) buttermilk
  • 45ml (3T) strong brewed coffee
  • 5ml (1t) vanilla essence
  • 250ml (1 cup) self-raising flour
  • pinch salt
  • 60ml (¼ cup) fig or apricot jam
  • whipped cream, to serve


  1. For the crumb topping, combine half the sugar, half the butter and all of the cake flour. Stir in a third of the nuts until large lumps form. Set aside.
  2. Mix the remaining sugar and butter together. Add the eggs, buttermilk, coffee and vanilla and beat well. Stir in the self-raising flour and salt. Fold through the remaining nuts.
  3. Grease 4 microwave-safe cups. Spoon layers of the batter and jam into each cup (starting and ending with a batter layer). Sprinkle with the crumb topping. Microwave on high for about 90 seconds until just cooked. Serve with whipped cream.

Magazine issue date: May, 2015

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