Monday, October 17, 2011

FOODBUZZ: Tastemaster with Peet's Coffee

A few weeks ago I received two bags of Peet's Coffee and a travel tumbler from These gifts were received as part of their Tastemaster program with Peet's Coffee. All participants were asked to pair the coffee with a brunch or dessert item and post about it in our blog.

I decided to create a Pecan Coffee Cake. I paired the coffee cake with Peet's Cafe Domingo Coffee. The coffee is smooth, balanced and medium-bodied. I thought it would pair well with the coffee cake. I decided to add a tablespoon of the ground coffee to the coffee cake mixture to give it a slight coffee taste. The coffee cake is quite delicious and it goes well with Peet's Cafe Domingo coffee.

Peet's Coffee would like me to pass along a coupon worth up to $3.00 when shared with three friends. Click here to take advantage of this great offer!

Here is the recipe to my Pecan Coffee Cake:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream
  • 1 tablespoon Peet's Cafe Domingo Coffee grounds
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract                
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar and Peet's Cafe Domingo Coffee grounds. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

1 comment:

Choc Chip Uru said...

I could get to use to eating this for breakfast every morning - looks delish :D
And with a good quality coffee perfect (though I am an ice choc person myself :)

Choc Chip Uru
Latest: 2 Twix Fudgy 'Whities'