Louisiana Coffee Cake

Cuisine, September 1979

1 hour — 2 cake layers

Ingredients

1⁄2	cup	butter (softened)
1 1⁄4	cup	powdered sugar
3		egg yolks
1	teaspoon	instant espresso coffee powder
1⁄3	cup	coffee (cold)
1⁄3	cup	whipping cream
2	cup	cake flour (sifted)
1 1⁄2	teaspoon	baking powder
1⁄2	teaspoon	baking soda
1⁄4	teaspoon	salt
1⁄2	cup	pecans (coarsely chopped)
2	teaspoon	orange peel (grated)

Instructions

Heat oven to 350F.

Cream butter and sugar in large mixer bowl. Add egg yolks one at a time, beating well after each addition. Dissolve espresso powder in coffee; stir into butter mixture. Add cream; stir until smooth.

Sift together flour, baking powder, baking soda and salt; sift again. Fold flour mixture into butter mixture. Pour into 2 floured greased 9-inch cake pans. Bake until wooden pick inserted in centers is withdrawn clean, 20 to 25 minutes. Cool on wire rack.

Make Coffee Buttercream Frosting.

Place 1 cake layer on serving plate. Spread top with half of the frosting. Top with remaining cake layer. Spread top of cake with remaining frosting. Sprinkle pecans and orange peel over frosting.

Notes

For frosting, use the Coffee Buttercream Frosting recipe.