BUTTERSCOTCH COFFEE CAKE
Makes 1 (10-inch) cake
This coffee cake gets its tender crumb from a rich sauce mixed into the batter, and a crunchy pecan streusel inside and baked on top creates an addictive crunch.
½ cup (113 grams) unsalted butter, melted
2 cups (440 grams) firmly packed light brown sugar, divided
Butterscotch Sauce (recipe follows), divided
2 large eggs (100 grams)
1 teaspoon (4 grams) vanilla extract
2½ cups (313 grams) all-purpose flour
2¼ teaspoons (11.25 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
¾ cup (180 grams) whole buttermilk
1 cup (113 grams) chopped pecans
2 teaspoons (4 grams) ground cinnamon
1. Preheat oven to 350°F (180°C). Spray a 10-inch tube pan with baking spray with flour.
2. In a medium bowl, place melted butter. Whisk in 1 cup (220 grams) brown sugar, ⅔ cup (180 grams) Butterscotch Sauce, eggs, and vanilla.
3. In another medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, whisking until combined. Whisk in buttermilk just until combined.
4. In a small bowl, stir together pecans, cinnamon, and remaining 1 cup (220 grams) brown sugar.
5. Spread two-thirds of batter (about 745 grams) into prepared pan. Sprinkle half of pecan mixture onto batter in pan. Spread remaining batter (about 373 grams) onto pecan mixture. Sprinkle remaining pecan mixture onto batter.
Bake until a wooden pick inserted near center comes out clean, 40 to 45 minutes, covering with foil after 30 minutes of baking to prevent
