Coffee Pecan Pie Cake

The title was very difficult to determine for a few reasons. If it had been named Pecan Pie Coffee Cake, one would assume that it is merely a coffee cake without actually coffee within the cake. One could also assume that perhaps I was writing about pecan pie and coffee cake. Had it been titled Coffee Pecan Cake then the pecan pie topping would not be given justice and the cake could be overlooked and ignored. The sheer horror I tell ya. 

After a long period of deliberation, the title was settled. Let me describe the cake: crunchy topping from the caramel and pecans with a super moist coffee cake spiked with pecans. Yeah, it's bad ass.

Coffee Pecan Pie Cake

cake
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 cup milk
1 tbsp instant coffee dissolved into 1 tbsp water
1 tsp vanilla
topping
2 tbsp butter
3/4 cup dark brown sugar, packed
1 egg
1/4 cup milk
3/4 cup pecans, whole and halved
assembly
1/4 cup pecans, whole and halved

Preheat the oven to 350º. Butter an 8 x 8 inch pan, set aside. 
topping In a small saucepan, beat together the butter and sugar until combined. Beat in the egg. Blend in the milk. Place over medium to medium-low heat. Stir constantly until the mixture is thick and smooth which is about 2 to 3 minutes. Remove from heat and set aside. 
cake Sift together the flour, baking powder and salt, set aside. In a large bowl beat together the butter and sugar until light and creamy. Beat in the eggs until fully combined. Mix the milk, coffee and vanilla together in a separate bowl. Add the flour mixture in three batches, alternating with the milk. Pour half of the batter into the prepared pan. Sprinkle on the 1/4 cup pecans. Pour on the remaining batter. Fold the 3/4 cup of pecans into the topping now. Pour the topping on top of the cake. Bake the cake for 35 to 40 minutes, until a toothpick comes out with a few crumbs. Allow the cake to cool slightly then slice and enjoy!  Serves 16.