Cinnamon Pecan Coffee Cake

Ingredients

Featured ingredient: Pecan Cinnamon Ice Cream Coffee 10oz. Bag Ground

Filling:

• 1/4 cup Door County Pecan Cinnamon Ice Cream Coffee
• 5 TBS butter
• 1 cup brown sugar
• 3/4 cups agave
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups roasted pecans, chopped
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 3 eggs, beaten

Cake:

• 1/2 cup sugar
• 5 TBS butter, room temp
• 1/4 cup sour cream
• 1/3 cup milk or half and half
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 tsp baking powder
• 1 cup flour (for gluten free version add 1/2 tsp xanthan gum)

Glaze:

• 1/2 cup powdered sugar
• 1/4 cup Door County Pecan Cinnamon Ice Cream Coffee
• 1/8 tsp vanilla extract
• 1/8 tsp almond extract

Instructions

1. In medium sauce on medium/high heat add butter, sugars, salt, coffee and cinnamon. Stir until sugars are dissolved, approx. 4-5 minutes. Remove from heat. Add pecans and extracts, stir. Let cool for approx. 20 mins.
   
2. Add eggs and fold well into mixture. Put aside.
   
3. Preheat oven to 350°F
4. In large mixing bowl add sugar and butter. Whisk well until sugar dissolves. Add sour cream, milk, egg whites, vanilla and almond. Whisk.
   
5. Mix together baking powder and flour in small bowl. Add to wet mixture. Whisk well.
   
6. Place fitted parchment paper circle at bottom of 10 inch round baking pan or bundt pan. Spray bottom and sides, with cooking spray.
   
7. Add a 1/3 of pecan filling to bottom of baking pan. Spread evenly across pan. Add half of cake mixture on top, spreading carefully across pan. Add another 1/3 of filling, then remaining cake mixture. Top with remaining 1/3 of filling.
   
8. Bake for 20 mins, covered with aluminum foil. Remove and bake another 20 mins uncovered. Let cool completely.
   
9. To make glaze: whisk all ingredients in bowl. Drizzle over cake.