PECAN AND COFFEE CAKE IN A SAUCEPAN
 
 
Ingredients
  • ½ cup milk
  • 2 tbsp instant coffee
  • ½ cup yoghurt
  • ½ tsp baking soda
  • ¾ cup sugar
  • ¼ cup oil
  • 1 + ¼ cup whole wheat flour
  • 1 tsp baking powder
  • ⅓ cup whole pecans, for garnish
  • For the glaze
  • 1 cup icing sugar
  • 1 tbsp instant coffee
  • 3 tbsp milk
Instructions
  1. Mix the milk and instant coffee. Keep it aside.
  2. In another bowl, mix the yoghurt and baking soda till they are frothy and voluminous.
  3. To the yoghurt, add in the milk and coffee mixture, sugar and oil. Whisk everything together.
  4. Add the whole wheat flour and baking powder. Whisk everything together to form a smooth batter.
  5. Transfer the batter to a lined and greased saucepan. Place the pecans on top and cover with a lid.
  6. Place it on a tawa and cook for 35-40 mins on low-medium heat.
  7. For the glaze, mix the icing sugar, instant coffee and milk. Pour it over the cooled cake right before serving.
  8. Drizzle the glaze over the cooled cake. Cut into slices and enjoy.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pecan-and-coffee-cake-in-a-saucepan/