Pecan Toffee Coffee Cake

“Rich with the flavours of pecans, sweet butter and creamy toffee, this simple coffee cake is fabulous!

Ingredients

Filling

• 1/2 cup (120 ml) tightly packed light brown sugar
• 2 tablespoons (30 ml) granulated sugar
• 1 teaspoon (5 ml) instant espresso powder
• 1 1/2 tablespoons (20 ml) unsweetened cocoa powder, sifted
• 2 teaspoons (10 ml) cinnamon
• 3/4 cup (180 ml) chopped pecans, toasted
• 3/4 cup (180 ml) English toffee pieces for baking, such as Skor Bits

Cake Batter

• 3 cups (720 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 3/4 teaspoon (4 ml) salt
• 2 teaspoons (10 ml) ground cinnamon
• 3/4 cup (180 ml) unsalted butter, at room temperature
• 1 cup (240 ml) tightly packed light brown sugar
• 1/2 cup (120 ml) granulated sugar
• 3 large eggs, at room temperature
• 2 1/2 teaspoons (10 ml) pure vanilla extract
• 1 3/4 cups (420 ml) sour cream
• 3 tablespoons (45 ml) confectioners’ sugar, sifted, for decoration

(I left out the confection sugar, the cake was sweet enough.)

Method

1. Preheat the oven to 350 degrees (175°C) [F.] Grease and flour a 10-inch (25 cm) tube or Bundt pan and tap out the excess flour.
2. To prepare the filling, combine the brown and granulated sugars with the espresso powder in the bowl of a food processor. Pulse several times to grind the mixture quite finely, then transfer to a small bowl. Add the sifted cocoa and spices and mix with a fork until well blended. Add the nuts and toffee pieces and stir to combine. Set aside.
3. To prepare the cake batter, sift the flour, baking powder, baking soda, salt, and cinnamon into a medium-sized bowl and set aside.
4. In the bowl of an electric mixer, or a large bowl if mixing by hand, combine the butter, brown sugar, and granulated sugar. Cream on medium speed for about 3 minutes, or about 5 minutes by hand, until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, beating in the vanilla with the last egg. Scrape down the sides of the bowl periodically to make sure the mixture gets evenly blended.
5. 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 at this point, or the crumb of the cake will be tough, not delicate and fine.
6. Spoon about 1/3 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 the centre to cradle the filling.
7. Spoon 1/2 the filling into the groove, being careful not to have any of the filling touch the center tube or the sides of the pan, or it could scorch, making unmoulding very difficult! Smooth the filling down a bit, then add another 1/3 of the batter. Again, spread the batter over the filling and up the sides of the pan, creating another moat.
8. Fill this groove with the last of the filling and cover it with the remaining batter. Using the spoon or a rubber spatula, spread the batter smoothly and evenly, making sure it goes right to the edges of the pan, covering any exposed filling. The two layers of filling must be well separated by batter.
9. Place the pan on the centre rack of the preheated oven and bake for 50 to 65 minutes, or until the cake is golden brown and the centre springs back when lightly touched. A wooden skewer inserted about 2 inches (5 cm) into the centre of the ring should come out clean.
10. Cool the cake in the pan on a rack for 10 minutes, then invert the cake onto another rack and leave to cool completely. This cake must be absolutely cool before you attempt to slice it, or you’ll end up with one pile of cake and another of nutty toffee!
11. The cake keeps very well for 2 or 3 days, well wrapped at room temperature. To serve, sift confectioners’ sugar over the top.