Pecan, coffee, and maple cake

Special equipment • 2 x 8in (18cm) round cake pans • electric hand whisk

SERVES 8

2 cups self-rising flour

1 cup (175g) granulated sugar

1½ sticks butter, at room temperature

3 large eggs, lightly beaten

½ cup sour cream

2 tbsp brewed espresso or strong coffee, or more as needed

½ cup chopped pecans

For the icing:

3 1/2 tbsp butter

1 tbsp pure maple syrup

2 cups confectioners’ sugar

2 tbsp brewed espresso or strong coffee

about 20 pecan halves or 1/3 cup chopped pecans, for garnish

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease two 8in (18cm) round cake pans and line the bottoms with parchment paper. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at time, beating well after each addition, then beat in the sour cream

and espresso. Sift the flour into the bowl and add the pecans; fold until the flour is just incorporated and the pecans are mixed throughout. Divide the batter evenly between the pans and level the tops.

2 Bake for 35–40 minutes until risen, firm to the touch, and slightly shrunken from the sides of the pans. Let cool for 5 minutes in the pans, then unmold onto a wire rack to cool completely.

3 Meanwhile, make the icing. Melt the butter with the maple syrup in a small pan. Sift the sugar into a bowl, add the butter and syrup mixture along with the coffee and beat with an electric mixer until thick and smooth. Spread the icing over the tops of the two cooled cakes, then sandwich together. Decorate the top of the cake with pecans.

Pecan, coffee, and maple cake