Decadent Butterscotch Nut Coffee Cake
This in a wonderfully moist, decadent coffee cake. It freezes well.
Pecan-Spice Swirl Filling
  1. 3/4 cup finely chopped pecans
  2. 1/4 cup granulated sugar
  3. 3 T. (firmly packed) light brown sugar
  4. 2 tsp. ground cinnamon
  5. 1/2 tsp. freshly grated nutmeg
  6. 1/4 tsp. ground cardamom
  7. ---
Coconut-butterscotch-sour cream batter
  1. 3 cups flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. salt
  5. 1.5 tsp. ground cinnamon
  6. 1 tsp. freshly grated nutmeg
  7. 3/4 cup butterscotch flavoured chips
  8. 18 T. unsalted butter, softened
  9. 1.75 cups granulated sugar
  10. 4 large eggs
  11. 1 T. vanilla extract
  12. 1 cup sour cream
  13. 3/4 cup sweetened flaked coconut
Garnish, when ready to serve
  1. 2 T. confectioners’ sugar, for sifting
Make the filling
  1. Preheat oven to 350°.
  2. Grease then flour inside of a 10 inch bundt pan. Thoroughly combine the chopped nuts, sugar,
  3. light brown sugar, cinnamon, nutmeg and cardamom in bowl, set aside.
  4. Make batter: Sift flour with baking powder, baking soda, salt, cinnamon and nutmeg. In small bowl, toss the butterscotch chips with 1 tsp. sifted mixture.
  5. Cream butter in bowl for 3 minutes. Beat in half of sugar; continue beating for 2 minutes longer. Beat in eggs, one at a time. Stir in vanilla.
  6. On low, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions. Stir in the chips and coconut. Spoon a bit more than half of batter into the pan. Using the back of a Tbsp. Make a trench through the middle of the batter, pushing the batter about 3/4 inch up the sides of the pan.
  7. Sprinkle most of the nut mixt