Butterscotch Coffee Cake
 
Makes 1 (10-inch) tube cake
Ingredients
  • 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
Instructions

  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 to combine. Whisk in buttermilk just until combined.
  4. In a small bowl, stir together pecans, cinnamon, and remaining 1 cup (220 grams) brown sugar.
  5. Pour two-thirds of batter (about 745 grams) into prepared pan, smoothing with an offset spatula. Sprinkle with half of pecan mixture. Top with remaining batter (about 373 grams), smoothing with an offset spatula. Sprinkle with remaining pecan mixture.
  6. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes, covering with foil after 30 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Remove from pan, and drizzle with remaining Butterscotch Sauce. Serve warm or at room temperature.
Notes
Note: Butterscotch Sauce can be made ahead of time and stored in the refrigerator. Just let it come to room temperature before making the cake or serving. (Alternatively, you can microwave it on high in 10-second intervals, stirring between each, until warm and fluid.)

*We used Sunnyland Farms Raw Georgia Pecans Halves
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butterscotch-coffee-cake/