Coffee Pecan Cake

---

Ingredients

Topping

• 30 g butter

• 1 tbsp brown sugar

• 1 tsp cinnamon

• 2 cups toasted pecans

Cake

• 200 g butter

• 1 cup sugar

• 3 eggs

• 1 tbsp instant coffee

• vanilla

• 1 1/3 cup flour

• 1/2 tbsp baking powder

• 1/2 cup milk

Toffee

• 50 g  butter

• 1/2 cup brown sugar

• 2 tbsp milk

---

Method

Topping

• In a saucepan over medium heat, melt the butter, brown sugar, and cinnamon.

• Add the toasted pecans and combine. Set aside.

Cake

• Preheat the oven to 160°C/320°F. Butter a bundt cake pan and set aside.

• Beat the butter and sugar.

• Add the eggs, coffee, and vanilla.

• Add the dry ingredients, followed by the milk.

• Fold in half of the topping mixture.

• Place the mixture in the prepared bundt pan. Bake for 45 minutes.

Toffee

• In a saucepan over medium heat, mix the butter and brown sugar until combined. Add the milk.

• To serve, top with the other half of the topping mixture and toffee.