Que Que (Chilean Coffee Cake)
This is a low, dense coffee cake, with a hint of citrus. I recommend using the lemon extract vs the vanilla called for in the recipe. My cake tends to fall in the center as some of the posters have mentioned. I tried baking in a 9x9 pan and it helped, but still sank a little. If anyone has suggestions, I love to hear them as this really is a delicious coffee cake --Brenda.
- Ready In:
- 1 cup sugar
- 1⁄2 cup unsalted butter
- 1 large egg
- 1 1⁄4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 cup buttermilk
- 1 tablespoon lemon rind (grated) or 1 tablespoon orange rind (grated)
- 1 teaspoon vanilla extract or 1 teaspoon lemon extract
- 1⁄2 cup pecans (chopped)
- 1 teaspoon confectioners' sugar
- Preheat oven to 350 degrees.
- Mix sugar and butter until light and fluffy.
- Add egg mix well.
- Stir in flour, baking soda, and baking powder,alternating with buttermilk.
- Add lemon rind, vanilla or lemon extract, and pecans.
- Stir to mix.
- Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
- Check for doneness with toothpick.
- Remove from pan and sprinkle with sugar.
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Hi Brenda! I have a very similar old family recipe that I've been using for years. Lately once a week. You need more flour 1-3/4cups. Omit the Baking Soda. It adds nothing. My recipe calls for buttermilk also, but I use milk or half&half or coffee cream instead. I leave the vanilla and the lemon zest. I don't add the pecans... But I do have my own twist. I push sliced canned peaches slightly into the top of the batter. I usually double the recipe and bake it into a cake form. Or as of late make Mini loaves lol1Replies 1
This picture cannot be the actual cake from the ingredients listed; it has a whole egg and lemon zest and is quite yellow and quite heavy. I made it as listed and it rose quite unevenly to say the least. I didn't feel I could serve it to friends. So I took the advice of one reviewer and doubled the recipe and made it in a bundt pan. I folded in the flour and buttermilk instead of stirring it at low speed on the mixer, thinking that would improve the consistency , and left out the pecans. Results were much the same--it was heavy, as though saturated with butter and very liquid in the center at 45 minutes. I baked it almost another 15 minutes just to get it to set, and it was crunchy like candy around the edges. I would never make it again.Reply
I made a cake similar to this one for our Chilean exchange student. She took one bite & burst into tears. It seems her grandmother had made the same cake for her right before she left to come to the US, She still loved having it and I now make it on a regular basis for friends & family.<br/><br/>P.S. I might have made it with another recipe but I'll definitely never use this recipe again when I make Que Que. The batter overflowed the pan, burned onto the bottom of my oven and ruined the entire cake. My house now smells like burnt sugar and I have nothing to take to the potluck it was going to. Now I have to do something I have never done in my 40 years of baking...stop at the grocery and pick something up. Not a happy camper. :(1Reply