Pecan and coffee tea cake

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

In my opinion, this is one of those perfect afternoon tea cakes—it’s not too rich but has lots of lovely spicy pecan flavours rippled through the centre of the cake. Serve it in thick slices, still warm from the oven, or when it’s a couple of days old, lightly buttered ... that’s if it lasts that long.


Pecan Topping

  • 30 g (1 oz/¼ cup) pecans
  • 3


Preheat the oven to 180°C (350°F). Lightly grease a 9 x 20 cm (3½ x 8 inch) loaf (bar) tin and