Salted Pecan Coffee Cake

• total time: 40 minutes

Ingredients

gluten free🔻dairy free 🔻kosher for Passover

HI.

This cake is great. Really really great.

Fluffy, coffee-ee, soft, light, airy, salty pecan finish MMMM.

I’ve had the recipe written in red ink in my recipe book, along with others(should I share those too?) for years and I never made it for some reason, mabye and egg shortage on Pesach idk.

My sister in law, Ora Leah, who I met before I met my husband(her little brother), is well known for her baking/advice/fabuloisness.

Thanks for this one OL!!!!!

Writing out the recipe now I see that I was blind for a minute and didn’t add the nuts OR vanilla sugar when I made the cake so obviously they are optional.

Hope you love it😍

Salted Pecan Coffee Cake

6 eggs, separated

1 cup sugar, divided

3/4 cup oil

2 packages vanilla sugar (optional!!)

3/4 cup potato starch

3 tsp coffee dissolved in 1 Tbs hot water

1/2 cup chopped nuts (optional!!)

Coffee glaze:

100 gram confectioners sugar (one small pack)

1 tsp coffee dissolved in 2 tsp water

2 tsp oil

handful roasted(important), salted pecan halves

Flaky salt

Directions

Heat oven to 350c.

Beat egg whites with 1/2 cup sugar till stiff peaks form. Set aside.

Whisk yolks with remaining 1/2 cup sugar till fluffy, add oil and coffee, whisk, add potato starch, vanilla, and nuts if using. Fold GENTLY into the whites(try not to deflate the batter).

Pour into pan one size smaller than 9x13.

Bake 40 minutes, let cool.

For the glaze mix everything, then add nuts, pour over cooled cake. Sprinkle flaky salt.

Slice and enjoy.