Que Que (Chilean Coffee Cake)

From: aronsinvest

On Aug 14, 2009

This was ok. It dropped in the middle. It was easy and a quick fix. I would not make again. Thanks.

From: Chef #1018629

On Nov 8, 2008

we love this cake! We leave out the pecans and double everything else then bake in a bundt cake pan. The center never falls. We find the cake to be lighter than normal pound cake. Try letting the eggs come to almost room temp and add them very slowly to the sugar/butter. Got that tip from Cooksillustrated.com and it works! What is funny is that a good friend of mine lived in Chile for 1 year and never ate anything even close to this cake. He said they do not eat a lot of cake there and prefer fruit based desserts?

From: Chef #699853

On Dec 23, 2007

My grandmother used to make this cake. It's supposed to be made in a Bundt cake pan. I guess it doesn't matter as far as flavor is concerned but if you would like to make it the traditional way use the Bundt pan. In Chile this cake is eaten at tea time, which they call "Once" (pronounced own-seh) which translates to eleven. I'm not sure why it's called eleven since Once is eaten at 5-6:00 PM. Que Que and a cup of black tea go together very nicely. Thank you for the recipe.

From: Baby Kato

On Aug 8, 2006

Excellant, this delicious cake was just excellant, moist, light & fluffy, tender & flavourful. It reminded me of a very soft spongecake. I omitted the nuts because of my dh and used pure lemon extract & lemon rind. Thanks so much for sharing Nick's Mom.