{"id":12808,"date":"2016-12-07T15:18:39","date_gmt":"2016-12-07T13:18:39","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12808"},"modified":"2022-01-15T11:15:12","modified_gmt":"2022-01-15T09:15:12","slug":"coffee-honey-cake-with-pecan-streusel","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-honey-cake-with-pecan-streusel\/","title":{"rendered":"Coffee Honey Cake with Pecan Streusel"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">I love honey cakes all year long and not only on Rosh Ha&#8217;Shana. This coffee honey cake combines honey, coffee and pecan streusel and is moist, delicious and very easy to make.<\/p>\n<div id=\"attachment_9345\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9345\" class=\"wp-image-9345\" title=\"Coffee Honey Cake with Pecan Streusel\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/09\/honey_coffee_and_pecan_cake-s.jpg\" alt=\"Coffee Honey Cake with Pecan Streusel\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-9345\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21961--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coffee Honey Cake with Pecan Streusel<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crumble:<\/h4>\n<ul>\n<li>75 grams (1\/2 cup) all-purpose flour<\/li>\n<li>20 grams chopped pecans<\/li>\n<li>75 grams cold butter (cut into cubes)<\/li>\n<li>50 grams (1\/4 cup) light brown sugar<\/li>\n<\/ul>\n<h4>For the cake:<\/h4>\n<ul>\n<li>2 large eggs<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>250 grams honey<\/li>\n<li>2 tsp. instant coffee powder<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. ground cardamom<\/li>\n<li>100 ml. vegetable oil<\/li>\n<li>240 ml. (1 cup) milk<\/li>\n<li>85 ml. (1\/3 cup) water<\/li>\n<li>280 grams (2 cups) all-purpose flour<\/li>\n<li>75 grams (3\/4 cup) ground pecans<\/li>\n<li>1.5 tsp. baking powder<\/li>\n<li>1\/2 tsp. baking soda<\/li>\n<li>Icing sugar for serving<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 165c degrees and grease the pans.<\/li>\n<li>Make the crumble: in a medium bowl put flour, nuts, butter and sugar and mix with your hands until the mixture is crumbly.<\/li>\n<li>In a separate large bowl, whisk eggs, sugar, honey, instant coffee, salt, cardamom, oil, milk and water to a smooth mixture.<\/li>\n<li>Add flour, ground pecans, baking powder and baking soda and beat just until blended.<\/li>\n<li>Pour the batter into the pans.<\/li>\n<li>Sprinkle the crumble on top of each cake.<\/li>\n<li>Bake for about 35-45 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out with moist crumbs.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cakes in a sealed box in the refrigerator for up to 5-6 days.<\/li>\n<li style=\"text-align: left\">Serve the cake at room temperature.<\/li>\n<li style=\"text-align: left\">You can use any kind of nut instead of pecans.<\/li>\n<li style=\"text-align: left\">Nondairy version: in the crumble, use 50 grams of coconut oil instead of butter, and in the cake use water instead of milk.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I love honey cakes all year long and not only on Rosh Ha&#8217;Shana. This coffee honey cake combines honey, coffee and pecan streusel and is moist, delicious and very easy to make. Coffee Honey Cake with Pecan Streusel For the crumble: 75 grams (1\/2 cup) all-purpose flour 20 grams chopped pecans 75 grams cold butter [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1572,1561],"tags":[1597,1643,2001,1644,1956],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee Honey Cake with Pecan Streusel | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This coffee honey cake combines honey, coffee and pecan streusel and is delicious, moist and very easy to make. 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