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Coffee Cake: Pecan Toffee Coffee Cake

Source of Recipe


In the Sweet Kitchen






List of Ingredients



• -- Filling --
  
• 3/4 cup chopped pecans
  
• 1/2 cup lightly packed brown sugar
  
• 2 Tbsp granulated sugar
  
• 1 tsp instant espresso powder
  
• 1-1/2 Tbsp unsweetened cocoa powder, sifted
  
• 2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 3/4 cup English toffee bits for baking
  
• .
  
• -- Cake Batter --
  
• 3 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 3/4 tsp salt
  
• 2 tsp ground cinnamon
  
• 1 tsp nutmeg
  
• 3/4 cup unsalted butter, at room temperature
  
• 1-1/4 cups firmly packed light brown sugar
  
• 1/2 cup granulated sugar
  
• 3 large eggs, at room temperature
  
• 2-1/2 tsp pure vanilla extract
  
• 1-3/4 cups full-fat sour cream
  
• 3/4 cup English toffee bits for baking
  
• 2 Tbsp powdered sugar
  






Instructions



1. Preheat the oven to 350 degrees (F). Spray a 10-inch fluted tube or Bundt pan with cooking spray, or grease and flour the pan, shaking out the excess.
   
   
2. To prepare the filling: Put the pecans in a dry skillet set over medium heat and toast about 5 minutes, or until fragrant. Set aside to cool. Combine the brown and granulated sugars with the espresso powder, cocoa, cinnamon and nutmeg, mixing with a fork to blend. Stir in the pecans and toffee bits; set aside.
   
   
3. To prepare the cake batter: Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg. In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Cream on medium speed for about 3 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition, beating in vanilla with the last egg. Scrape down the sides of the bowl as needed. Add the flour mixture to the batter in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix just to blend after each addition and be careful not to overbeat, which will toughen the cake. Fold in the toffee bits.
   
   
4. Spoon about one-third of the batter into the bottom of the prepared pan. Using a teaspoon, spread the batter evenly over the bottom and make a little moat all the way around in the center to cradle the filling. Spoon half of the filling into the groove, taking care not to have any of the filling touch the center tube or sides of the pan. Smooth the filling down a bit, then add another one-third of the batter. Spread over the filling and up the sides of the pan, creating another moat. Fill with the last of the filling and cover with the last of the batter, spreading evenly to the sides of the pan.
   
   
5. Place on center oven rack and bake 50 minutes, or until the cake is golden brown. A wooden skewer inserted about 2 inches into the center of the ring should come out clean, except for any stray toffee. Cool in the pan about 10 minutes, then invert onto a second rack. Cool completely before wrapping.
   
   Just before serving, sift the powdered sugar over the cake.
   
   Makes 16 servings.