A cosy bake for the days that ask for something sweet

There are afternoons when the only sensible thing to do is put the kettle on and make cake. Not a grand affair, just something simple and comforting. This pecan and coffee cake is exactly that sort of bake. It comes together with a whisk and a bowl in a matter of minutes.

I love the way coffee brings warmth to the kitchen before it even hits the batter. And once the cake is in the oven, the smell is enough to make the entire house feel a little softer round the edges. But the real joy here is how un-fussy it is. You don’t need softened butter or elaborate steps. You just need a few everyday ingredients and the willingness to whisk!

Why this cake works

The heart of this pecan and coffee cake is its texture. Oil-based cakes have a particular tenderness to them, they stay soft for days and never turn sulky or dry. The coffee deepens the flavour without overpowering it, while the pecans bring a lovely quiet crunch. Not the sort that sends shards flying; more the gentle, toasted, nutty crunch you only get from pecans.

Because the batter is so straightforward, the cake stays true to its promise: light, moist and fragrant. There’s none of that heaviness that coffee cakes can sometimes fall into. Instead, every slice feels balanced, sweet but not overly so, comforting without being stodgy.

And since it bakes in a simple square tin, it’s the kind of cake you can happily take to a friend’s house, cut into generous slabs, or keep on the counter for whenever someone asks, “Is there anything to go with a coffee?”

A glaze that’s a little wicked

I should say a word about the marshmallow mocha glaze, because it plays the role of the finishing flourish with surprising elegance. Marshmallows don’t immediately sound like the makings of a glaze, I know. Yet once they melt down with a little coffee, cocoa and oil, something delightful happens. You get this glossy, fudgy, slightly elastic pour that sets into a soft, shiny layer. It clings to the cake in a way that feels almost playful.

It’s not a buttercream, nor is it a ganache. It’s something in between: sweet, silky, nostalgic. The mocha note stops it from becoming childish, and the chopped pecans scattered over the top give just enough texture to keep it grown-up. I particularly like how the glaze catches the light, the way it creates a thin, tender shell that cracks just slightly when you cut into it.

Serving ideas – simple pleasures

You can serve this cake with nothing more than a mug of hot coffee, and that would be perfect. But if you’re feeling indulgent, a spoonful of cold cream next to a warm slice is bliss. The contrast of temperatures works magic with the mocha glaze. And if you want to lean even further into the coffee theme, a quick dusting of chocolate sprinkles on top makes it look instantly more polished.

If you’re someone who loves cakes that feel both familiar and a little bit special, this pecan and coffee cake will become a favourite. It’s forgiving, fragrant, and unfailingly delicious. And because the glaze feels like a quiet little twist, it turns an everyday traybake into something worth sharing.

Below, you’ll find the full recipe card with everything you need. But I promise, once you’ve made it once, you’ll remember it forever.

If you enjoyed this pecan and coffee cake, chances are you’ll love my Orange & Poppyseed Cake – bright, tender and beautifully citrussy. And if you’re in the mood for something richer, try my Ultimate Macadamia Brownie Bites or the Salted Chocolate Caramel Pots… both unapologetically decadent and exactly what a sweet tooth deserves.

You can also watch me make everything IRL over on my Tik Tok and Instagram channels. I’d love to see you over there, come say hi!