How to Cook Appetizing Pecan cinnamon toffee cake

Pecan cinnamon toffee cake. CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually.

Set aside icing packet from cinnamon rolls. Sprinkle with pecans, raisins and half of the cinnamon-sugar mixture. Combine all filling ingredients in bowl; set aside. You can have Pecan cinnamon toffee cake using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pecan cinnamon toffee cake

1. You need of Pecan halves.
2. Prepare of pitted dates.
3. Prepare of butter (softened).
4. It's of cinnamon.
5. It's of eggs (beaten).
6. You need of self raising flour.

Beat at medium speed, scraping bowl often, until well mixed. This cinnamon pecan coffee cake is super easy to make, I have been making it with mom since I was a little girl. I love that it's filled with all the cinnamon flavor we all love in a traditional coffee cake with a crunchy pecan topping that is to die for. Sprinkle with some powdered sugar and enjoy with your favorite coffee.

Pecan cinnamon toffee cake instructions

1. Put 100g pecans into food processor and grind until finely chopped.
2. Put dates into a small saucepan, cover with water and boil for 5minutes until soft. Drain and then put in food processor and whizz until smooth - allow to cool.
3. Heat oven to 180°C/Gan160°C/Gas 4. Line the bottom of 23cm cake tin.
4. Beat butter, sugar and cinnamon together until light and creamy.
5. Tip in the ground pecans, date paste and eggs. Beat until smooth.
6. Sieve in the flour and carefully fold into the mixture.
7. Pour into cake tin, smooth out the top then scatter the rest of the pecans, careful not to push them into the surface. I like to start with placing whole halves and then break up the rest and scatter.
8. Bake for 40 minutes or until a skewer come out clean. Cool on a wire rack then cut a big slice and enjoy.

Mix brown sugar, coconut, pecans and cinnamon in bowl, set aside. Combine flour and remaining ingredients in mixing bowl. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist.