- Step 1
Preheat oven to 160°C. Brush a square 19cm (base measurement) cake pan with the melted butter to grease. Line the base and sides of the pan with non-stick baking paper.
- Step 2
Use an electric beater to beat butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, and beat well after each addition, until combined (the mixture may curdle at this stage).
- Step 3
Combine the coffee and hot water in a jug. Stir in the milk. Stir half the plain flour and then half the self-raising flour into the butter mixture until just combined. Stir in half the milk mixture until combined. Repeat with remaining flours and milk mixture until well combined. Spoon mixture into prepared pan and smooth the surface. Arrange the pecan halves in rows over the top. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean.
- Step 4
Meanwhile, combine the extra sugar, water and cinnamon stick in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until liquid is syrupy (see microwave tip). Remove from heat and set aside.
- Step 5
Remove cake from oven and set aside for 5 minutes before transferring to a wire rack placed over a baking tray. Drizzle evenly with the sugar syrup. Serve warm or at room temperature.
Prep: 15 mins (+ 5 mins cooling time) Microwave tip: Place the sugar, water and cinnamon stick in a 1L (4-cup) capacity heatproof, microwave-safe jug or bowl. Cook on High/800watts/100%, stirring every minute, for 4-6 minutes or until the syrup thickens slightly.