Cinnamon Pecan ‘Cuppa’ Cake

Name: Cinnamon Pecan ‘Cuppa’ Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Makes one 20 cm (8 in) square cake
Cuisine: United Kingdom
Ingredients: 230 ml (8 fl oz) Greek-style yoghurt; 60 g (2¼ oz) soft light brown sugar; 100 g (3½ oz) pecans, chopped; 2 tsp ground cinnamon; 100 g (3½ oz) butter; ½ tsp bicarbonate of soda; 185 g (6½ oz) plain (all-purpose) flour; 200 g (7 oz) caster (superfine) sugar; 2 eggs, large

Preparation info

Makes
one
20 cm square cake

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

Traditionally this type of cake was called a coffee cake, not that it’s coffee flavoured but because it’s a deliciously moist cake ideal for eating with your morning coffee. Whatever your mid-morning tipple, a slice of this beauty will go down a treat!

Ingredients

Filling

100 g (3½ oz) butter
2 tsp ground cinnamon

Europe
United Kingdom
Cake
Dessert
Vegetarian
Baking

Method

Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Prepare the filling: place the butter, cinnamon and light brown sugar in a small bowl and mash together with a fork. Roughly chop the pecans, add to the mixture and mix it up well. Set it to