Cinnamon Pecan ‘Cuppa’ Cake from The Pink Whisk Guide to Cake Making by Ruth Clemens

Name: Cinnamon Pecan ‘Cuppa’ Cake from The Pink Whisk Guide to Cake Making by Ruth Clemens
Total time: 80 min
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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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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

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