My dad just come back from a trip to the States. He”d brought back a huge bag of pecans, which are terribly expensive over here, but reasonably priced where he was at. He suggested making a pecan pie.

While searching for a pecan pie recipe, I came across a recipe for this cake instead. I have no idea why it’’s called a coffee cake since it doesn”t contain any coffee at all. I”m guessing it’’s because it’’s meant to be savoured with a cup of coffee.

The cake was deliciously soft. It went really well with the crunchy texture of the pecans and brown sugar on top. The entire cake was gone within 3 days.