I discovered this recipe in Lee Lee's Recipe Box. It is best to be used with Coffee Buttercream Frosting.
- 118.29 ml butter, softened
- 295.73 ml powdered sugar
- 3 egg yolks
- 4.92 ml instant espresso powder
- 78.07 ml cold coffee
- 78.07 ml whipping cream
- 473.18 ml cake flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 473.18 ml frosting (of your choice or use Coffee Buttercream Frosting)
- 118.29 ml pecans, coarsely chopped
- 9.85 ml orange peel, freshly grated
- Pre heat oven to 350 degrees F.
- Cream butter and sugar in large mixer bowl.
- Add egg yolks 1 at a time, beating well after each addition.
- Dissolve coffee powder in cold coffee; stir into butter mixture.
- Add whipping cream; stir well until smooth.
- Set aside.
- Sift together flour, baking powder, baking soda and salt; sift again.
- Fold flour mixture into butter mixture.
- Pour into 2 floured and greased 9" cake pans.
- Bake until wooden pick inserted in centers is with-drawn clean, 20-25 minutes.
- Cool on wire rack.
- Place 1 cake layer on serving plate.
- Spread top with 1 cup of frosting.
- Top with remaining layer.
- Spread top of cake with 1 cup of frosting.
- Sprinkle pecans and orange peel over frosting.
I would give this cake 5 stars for taste, but 3.5-4 for texture as it was fairly dry even baking for only 15 minutes. Coffee Buttercream Frosting really helps with the moisture, but next time I would bake it less or perhaps brush the layers with coffee liqueur or orange simple syrup. The hints of coffee are wonderfully complimented by the freshness from the orange zest and richness of the nuts. It is perfectly sweet, without being overly so.