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Quick and Easy Coffee and Pecan Cake


Quick and Easy Coffee and Pecan Cake
If you were here right now I would sit on the arm of your chair, hold your hand and say, ‘You knew all along, didn’t you?’
The last time we saw each other I was lost, confused. There was a sadness inside me that I concealed from the world but I could not hide from you. We never talked about it. But the warmth in your embrace and the compassion in your voice told me that you knew louder than any words we could have exchanged.
Your eyes assured me that everything would be alright. That it would all work out in the end. At the time I doubted you. You have always seen me through your very own rose coloured glasses, not how anyone else perceives me and certainly not how I perceive myself.
Each morning I go out running and it’s our time. The world is quiet and it is just you and I. I take the time to talk to you. I don’t spend it missing you. I don’t spend it reminiscing about the wonderful woman you were or the treasured times we shared. I spend it talking to you.
I tell you about the little things, the recipes I want to make, the ones I think you will like, the ones that will make you laugh. I suspect you would have trouble understanding my recipes. You would find them amusing but you would also love them, even the bad ones. Remember when I made that giant sponge cake! That was so funny! No one else would eat it and you thought it was wonderful. That dear Gran, is love.
I tell you about the kids. About Lu’s speech at School and how I was bubbling with pride and excitement. About Eamon saying ‘Lulu’ and how my heart almost explodes every time I hear it. I tell you about Gav. I know you’d like him. He would make you laugh. You would think he is good for me. You would only see his strengths. He would have you wrapped around his finger. I am sure you would whip him up some caramel slice every time we visited and he would make a fuss, declaring it the finest thing he has ever tasted. You would make me tea, in a pot, with milk and one and a half sugars. I would take a sip and be ten years old all over again.
I tell you about Mum and I. How despite our difference we are so close. I tell that you did a fine job raising that lady and I thank you for giving her to me.
You would love the kiddos, they would bring you so much joy. Lu would remind you of me. Eamon would melt your heart. They would both make you smile from the inside out.
You would love seeing me as a Mum. You would laugh at my quirky ways and my rules, some of them I know you would break.
I think you would be proud, I think you’d be happy with the way it is all rolling out.
I think you knew all along that everything was going to be ok.

Coffee and Pecan Cake

the cake

  • 12 medjool dates, seeds removed
  • 1 cup boiling water
  • 1 tablespoon coffee
  • a pinch of salt
  • 1/2 teaspoon concentrated natural vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut cream
  • 2 and 1/2 cups of almond meal
  • 3 eggs
  • 1 teaspoon baking powder

the crumble

  • 1 cup pecans
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat your oven 175°C or 350°F. Grease Line an 18cm cake tin.
  2. Dissolve the coffee in the boiling water and pour over your dates. Leave to soak for a minimum of 20 minutes.
  3. While they are soaking we can make the crumble topping. Place the crumble topping ingredients into your processor and quickly pulse to a textured crumb. Spoon this mixture into a bowl and set aside. There is no need to wash your processor, just get straight to making the cake.
  4. Remove the dates from the coffee using a slotted spoon and place them into your processor along with 1 tablespoon of the coffee, add the salt, vanilla, cinnamon, oil and coconut cream and blend until the mixture is smooth and well combined. Add the almond, eggs and baking powder and blend to combine.
  5. Spoon the mixture into your prepared tin. Sprinkle the crumble evenly over the top, breaking it up with your fingers and press it into the cake mixture. Bake for 30 minutes. After 30 minutes cover the cake with foil and bake for a further 10 minutes. Remove from the oven, remove the foil. Allow the cake to sit briefly before gently transferring to a cooling rack. Cool completely before cutting.
  6. Eat and enjoy!

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Coffee and Pecan Cake
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Tracey March 17, 2014 - 5:25 pm

Beautiful story and can’t wait to try this one! Have a fabulous day!

Bianca Slade March 18, 2014 - 1:58 pm

Thank you. I am glad you like it. xx

Bel March 17, 2014 - 5:32 pm

The introductory chat to your granny was perfect! I loved it, it bought tears to my eyes. So true and so lovely to read something in words that is exactly how I feel most days as well. Thank you! Now I shall try to cook the cake for my wonderful Mum.

Bianca Slade March 18, 2014 - 1:59 pm

Thank you so much Bel, it is very kind of you to take the time to write. Bianca. x

Kelly March 17, 2014 - 5:52 pm

I too thoroughly enjoyed the intro, it made me think of my grandpa and how special our relationship was too. I will think of him when I try this recipe, thanks

Bianca Slade March 18, 2014 - 1:59 pm

Thank you so much Kelly, I appreciate that. I am glad you could relate to my story. Aren’t Grandparents wonderful! Have a lovely day. Bianca. x

luella March 17, 2014 - 9:10 pm

I really enjoyed this cake! I halved the recipe as I didn’t have enough of the ingredients and it made 7 yummy cupcakes. I also had to use hazelnuts instead as I had no peacans. I loved the batter so much I licked to bowl clean. Thank you

Bianca Slade March 18, 2014 - 2:00 pm

Thank you so much!!! I really appreciate the feedback!! I am rapt that you liked it! making it as cupcakes sounds divine, as does the hazelnuts! Thanks again for sharing. Bianca. x

Kate March 21, 2014 - 12:38 pm

How long did you cook the cupcakes for (with and without Al foil)?

Betty Jo Martin March 17, 2014 - 10:24 pm

Bianca I could hardly see the recipe for my tears! You are an incredible writer my friend. My granny was hit by a car when I was ten, on Christmas eve, and passed away en-route to the hospital. I loved her so much and will never in my lifetime forget the warmth and smells of her rustic kitchen. She made sugary, milky coffee for me that was divine. She had pecan trees in her backyard where we picked up the nuts together, collecting them in a burlap bag. I had the privilege of re-visiting her home later in my thirties, and I cried for hours. Parts of it, thank God, were still as they were when I was ten, but the kitchen was modernized, and sparkly new. I stood where her tiny table once lived, the one where she kneaded her bread and cut her biscuits, and knew she would absolutely hate all the modernization and new gadgets. Now, I’m a gran, and I pray my grands have fond memories of me as you and I have of ours.
Two of my favorite things is coffee, and pecans, thanks both to my Granny! This cake is definitely for me. I’ll have to play around with flours as I don’t do very well with almond, but I’ll find a way. Thanks so much for sharing another wonderful recipe, and your loving heart.

Bianca Slade March 18, 2014 - 2:03 pm

Oh now you are making me cry!! That is a very lovely message and a heart wrenching story in itself. Thank you for sharing it with me. Gran’s really are amazing people, I am sorry you only had a short time with yours but I am glad that time was precious. Enjoy your Grandchildren and the cake!! Thanks again for your kind words. Bianca. x

ozinscot March 22, 2014 - 9:25 am

One of the things I mourned when my son was recently diagnosed with Type 1 diabetes was not being able to bake all my cakes and biscuits as they were simply too high in carbs. Baking was one lovely way to connect with my 3 hungry sons and suddenly I stopped. I feel like I’ve come alive in the kitchen again since discovering your site. My home is filled with the lovely smell of baking and life feels a bit more normal.
I used a square silicon slice tin, and reduced baking time to 20 mins. I get 12 slices from the recipe. Each slice is worth 1 carb exchange (just over 16g of carb in each slice). I hope other diabetics discover your site. I am no expert but I’m happy to keep posting the carb exchange values as I calculate them.
Once again – THANK YOU!

Bianca Slade March 22, 2014 - 4:22 pm

Thank you so much! I think it is very helpful and I for one really appreciate you doing it. Thank you for sharing your stories. I am glad the recipes have helped you. Bianca. x

caitlin baile March 29, 2014 - 2:10 pm

This cake is insanely amazing… Loved by everyone who ate it – even my hubby who hates healthy food!! 🙂 Do yourself a favour and try it! Caitlin 🙂

Bianca Slade March 31, 2014 - 1:54 pm

I love this, it made me laugh!!! Thank you so much!! I really appreciate you taking the time to write. I am glad you enjoyed it. x

caitlin baile March 29, 2014 - 2:16 pm

And a photo to prove it… 😀

Bianca Slade March 31, 2014 - 1:54 pm

It looks DIVINE! x

Kasey June 17, 2014 - 6:49 pm

This is yummo! I’m eating a piece straight from the oven. It’s good to know that i’m not the only person with no patience when it comes to letting cakes cool before cutting!

leah January 21, 2015 - 9:23 pm

Just wondering how long this cake will last and how it is best stored?

Bianca Slade January 24, 2015 - 9:43 am

HI Leah, I store it in the fridge and t keeps really well. We have usually eaten by 3- 4 days but I think it could possibly keep up to 5 days and it freezes well.

Hazel Bond O'Halloran April 7, 2015 - 2:46 pm

Presumably this would work just as well with proper coffee? I don’t have any instant but do have a Nespresso machine. I’m guessing that I just make 1 1/2 cups of coffee and do everything else the same?

Bianca Slade April 12, 2015 - 9:41 am

Yes I think that will be perfect! I hope you enjoy it. x

Mariana @ The Candid Kitchen April 27, 2017 - 3:21 am

What a beautiful letter, and gorgeous cake too!

Sam Gordon April 27, 2017 - 4:44 pm

Hi Bianca, I was just wondering if you think this would work without eggs? i dont eat eggs but this cake looks amazing and want to try!.

Carolyn Floyd May 15, 2017 - 4:12 pm

Hi, just a question about oven temp. I cooked this today and YUM! But I had to cook it longer than the recipe called for and then unfortunately the sides and bottom were a little burnt. I am using a fan forced oven does that mean I need to drop temp by 20 degrees?


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