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Coffee & pecan squares on a baking tray

Coffee & pecan squares

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 12-16

Rustle up this traybake with coffee and pecan flavours for a grown up sweet treat. Serve a square with a cuppa for afternoon tea or a mid-morning snack

Nutrition: Per serving (16)


  • 225g butter, softened, plus extra for the tin
  • 4 tbsp instant coffee granules
  • 100g pecans, plus 8 for the topping
  • 225g light muscovado sugar
  • 4 eggs
  • 225g self-raising flour (if you have rye flour, you can swap in 25g of it)
  • 1 tsp baking powder

For the icing

  • 100g butter, softened
  • 200g icing sugar
  • ½ tsp vanilla extract


  • STEP 1

    Butter a 30 x 20cm 2.5cm deep cake tin and line with parchment. Heat the oven to 180C/160C fan/ gas 4. Dissolve the coffee in 3 tbsp of boiling water and set aside. Scatter all the pecans, including the 8 for the topping, over a baking tray and toast in the oven for 8-10 mins, then leave to cool slightly. Split 8 of the pecans in half to make 16 pieces and set aside. Chop the rest finely, retaining a bit of texture.

  • STEP 2

    Use an electric whisk to cream the butter and sugar together in a bowl, then crack in and incorporate the eggs, one at a time. Beat in half the dissolved coffee. When everything is mixed together evenly, fold through the flour, baking powder, a pinch of salt and half the chopped nuts. Scrape into the tin and scatter over the rest of the chopped nuts, then level the top with a spatula. Bake for 30 mins or until a skewer inserted into the middle comes out clean, then leave to cool completely.

  • STEP 3

    To make the icing, beat the butter until smooth, then beat in the icing sugar, the vanilla and the remaining dissolved coffee. Lift the cooled cake onto a board and spread with the icing. Top with the pecan halves, cut into squares and serve.

Recipe from Good Food magazine, September 2022

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