Louisiana Coffee Cake

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1 hour 2 cake layers Print RecipeEmail Recipe


1⁄2cupbutter (softened)
1 1⁄4cuppowdered sugar
3 egg yolks
1teaspooninstant espresso coffee powder
1⁄3cupcoffee (cold)
1⁄3cupwhipping cream
2cupcake flour (sifted)
1 1⁄2teaspoonbaking powder
1⁄2teaspoonbaking soda
1⁄2cuppecans (coarsely chopped)
2teaspoonorange peel (grated)


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 Bake until wooden pick inserted in centers is withdrawn clean, 20 to 25 minutes.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.


For frosting, use the Coffee Buttercream Frosting recipe.

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