This coffee cake is delicious: spicy, moist and nutty with toasted pecans and brown sugar mixed with the amazing flavor of browned butter. Browned butter is a fantastic flavor component in any baked good as it adds a rich buttery-nutty flavor that can’t be beat. The coffee Icing is the perfect not-too-sweet topping to this rich and delicious cake.
Break out your forks because this is one easy to make, tasty coffee cake you won’t want to wait to dig into. Here is how you can make your own:
You can find the entire recipe here. Spray a 9″ bundt pan with Pam for Baking and set aside.
In a medium sauce pan over medium high heat melt the butter and then continue to cook until the butter becomes brown and fragrant. Do not over cook the butter because it will go from brown to burnt very quickly!
Pour the browned butter into a pyrex measuring cup and let cool slightly before placing into the freezer for 30 minutes. Go ahead and preheat the oven to 325 degrees.
Filling: in a small bowl combine 3/4 cup of the toasted, chopped pecans with 1/2 cup of the brown sugar and 2 teaspoons of flour.
Add 3 Tablespoons of the chilled, thickened browned butter and mix together with a fork or your fingers until the mixture is evenly moistened and crumbly. Set aside.
Batter: in a medium bowl whisk together the 3 cups flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment mix together the remaining 1 1/2 cups brown sugar and the remaining browned butter.
Add the eggs one a time and beat well. Beat in vanilla. Alternate the flour and yogurt into the butter mixture beating on low until just combined. Stir in the remaining pecans.
Spoon half the batter into the prepared bundt pan and spread evenly evenly. Top with the filling sprinkling evenly over the batter.
Spoon remaining batter on top of filling and spread to cover. Bake for 50 minutes or until a toothpick inserted comes out clean.
Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan with sharp knife and then invert cake onto wire rack to continue cooling for 45 minutes.
Coffee Icing: In a small bowl stir together 4 teaspoons of warm milk with 1 teaspoon instant coffee or espresso until dissolved.
Stir in 1 cup of powdered sugar to make icing drizzling consistency. When the cake is completely cooled, drizzle the icing over the top of the cake and let set slightly before cutting.
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