Recipe contributed by Linda Bonwill via Door County Coffee & Tea Co.
Ingredients
- ¼ c brewed Door County Pecan Cinnamon Ice Cream Coffee
- 5 Tbsp unsalted butter, cut into cubes
- 1 c brown sugar
- ¾ c agave nectar
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 c roasted pecans, chopped
- ½ tsp vanilla extract
- ½ tsp almond extract
- 3 large eggs, beaten
- ½ c sugar
- 5 Tbsp unsalted butter, softened
- ¼ c sour cream
- 1/3 c milk or half and half
- 2 large egg whites
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1¼ tsp baking powder
- 1 cup flour
- ½ cup powdered sugar
- ¼ cup brewed Door County Pecan Cinnamon Ice Cream coffee
- ¹/8 tsp vanilla extract
- ¹/8 tsp almond extract
Instructions
In a medium saucepot on medium heat, combine coffee, butter, sugar, agave nectar, salt and cinnamon. Stir until butter is melted and sugar is dissolved. Remove from heat. Add pecans and extracts. Cool for 20 minutes. When cool, fold eggs in and mix to combine.
Preheat oven to 350 degrees. In the bowl of an electric mixer, combine sugar and butter. Add sour cream, milk, egg whites, vanilla and almond extract. Mix until just combined.
In a separate bowl, combine baking powder and flour. With mixer on low, slowly add flour mixture to wet mixture.
Liberally spray Bundt pan with nonstick food-cooking spray. Place 1/3 pecan filling to bottom of pan. Spread evenly. Add half of the cake mixture, spreading carefully on top of pecan filling. Add 1/3 pecan filling, followed by remaining cake mixture. Finish by topping with remaining 1/3 pecan filling. Cover top of cake with aluminum foil and bake for 20 minutes. Remove foil. Bake for an additional 20 minutes. Remove from oven and let cool completely before unmolding.
TO MAKE GLAZE:
Whisk all ingredients in a bowl. Drizzle over unmolded cake.
Makes one 12-cup Bundt or tube cake.
FOR A GLUTEN-FREE VERSION OF THIS RECIPE, USE 1 CUP GLUTEN-FREE FLOUR AND ADD ½ TEASPOON XANTHAN GUM.
