Cinnamon Pecan ‘Cuppa’ Cake from The Pink Whisk Guide to Cake Making by Ruth Clemens
Traditionally this type of cake was called a coffee cake, not that it’s coffee flavoured but because it’s a deliciously moist cake ideal for eating with your mo
Ingredients
- 100 g (3½ oz) butter
- 2 tsp ground cinnamon
- 60 g (2¼ oz) soft light brown sugar
- 100 g (3½ oz) pecans, chopped
- 200 g (7 oz) caster (superfine) sugar
- 2 eggs, large
- 230 ml (8 fl oz) Greek-style yoghurt
- 185 g (6½ oz) plain (all-purpose) flour
- ½ tsp bicarbonate of soda
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