Salted Pecan Coffee Cake

40 mins
Serves 1
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Directions

  1. 1Heat oven to 350c.
  2. 2Heat oven to 350c.
  3. 3Heat oven to 350c.
  4. 4Beat egg whites with 1/2 cup sugar till stiff peaks form.
  5. 5Beat egg whites with 1/2 cup sugar till stiff peaks form.
  6. 6Beat egg whites with 1/2 cup sugar till stiff peaks form.
  7. 7Set aside the beaten egg whites.
  8. 8Set aside the beaten egg whites.
  9. 9Set aside the beaten egg whites.
  10. 10Whisk yolks with remaining 1/2 cup sugar till fluffy.
  11. 11Whisk yolks with remaining 1/2 cup sugar till fluffy.
  12. 12Whisk yolks with remaining 1/2 cup sugar till fluffy.
  13. 13Add oil and coffee to the yolk mixture and whisk.
  14. 14Add oil and coffee to the yolk mixture and whisk.
  15. 15Add oil and coffee to the yolk mixture and whisk.
  16. 16Add potato starch, vanilla, and nuts (if using) to the yolk mixture.
  17. 17Add potato starch, vanilla, and nuts (if using) to the yolk mixture.
  18. 18Add potato starch, vanilla, and nuts (if using) to the yolk mixture.
  19. 19Fold the yolk mixture GENTLY into the whites, trying not to deflate the batter.
  20. 20Fold the yolk mixture GENTLY into the whites, trying not to deflate the batter.
  21. 21Fold the yolk mixture GENTLY into the whites, trying not to deflate the batter.
  22. 22Pour the batter into a pan one size smaller than 9x13.
  23. 23Pour the batter into a pan one size smaller than 9x13.
  24. 24Pour the batter into a pan one size smaller than 9x13.
  25. 25Bake for 40 minutes.
  26. 26Bake for 40 minutes.
  27. 27Bake for 40 minutes.
  28. 28Let the cake cool.
  29. 29Let the cake cool.
  30. 30Let the cake cool.
  31. 31For the glaze, mix confectioners sugar, 1 tsp coffee dissolved in 2 tsp water, and 2 tsp oil.
  32. 32For the glaze, mix confectioners sugar, 1 tsp coffee dissolved in 2 tsp water, and 2 tsp oil.
  33. 33For the glaze, mix confectioners sugar, 1 tsp coffee dissolved in 2 tsp water, and 2 tsp oil.
  34. 34Add roasted, salted pecan halves to the glaze.
  35. 35Add roasted, salted pecan halves to the glaze.
  36. 36Add roasted, salted pecan halves to the glaze.
  37. 37Pour the glaze over the cooled cake.
  38. 38Pour the glaze over the cooled cake.
  39. 39Pour the glaze over the cooled cake.
  40. 40Sprinkle flaky salt.
  41. 41Sprinkle flaky salt.
  42. 42Sprinkle flaky salt.
  43. 43Slice and enjoy.
  44. 44Slice and enjoy.
  45. 45Slice and enjoy.

Ingredients

  • 6 eggs, separated
  • 6 eggs, separated
  • 6 eggs, separated
  • 1 cup sugar, divided
  • 1 cup sugar, divided
  • 1 cup sugar, divided
  • 0.75 cup oil
  • 0.75 cup oil
  • 0.75 cup oil
  • 2 packages vanilla sugar
  • 2 packages vanilla sugar
  • 2 packages vanilla sugar
  • 0.75 cup potato starch
  • 0.75 cup potato starch
  • 0.75 cup potato starch
  • 3 tsp coffee
  • 3 tsp coffee
  • 3 tsp coffee
  • 1 Tbs hot water
  • 1 Tbs hot water
  • 1 Tbs hot water
  • 0.5 cup chopped nuts
  • 0.5 cup chopped nuts
  • 0.5 cup chopped nuts
  • 100 gram confectioners sugar
  • 100 gram confectioners sugar
  • 100 gram confectioners sugar
  • 1 tsp coffee
  • 1 tsp coffee
  • 1 tsp coffee
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 1 handful roasted, salted pecan halves
  • 1 handful roasted, salted pecan halves
  • 1 handful roasted, salted pecan halves
  • flaky salt
  • flaky salt
  • flaky salt

Equipment

ovenpan

Tips

  • Whip egg whites really good until stiff peaks form.
  • Fold gently to avoid deflating the batter.