Pecan Coffee Cake

Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch pan or a bundt pan.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

4. Gradually mix in the dry ingredients alternately with the Greek yogurt until well combined. Fold in the chopped pecans.

   
   

Make the Filling/Topping:

• Combine sugar, molasses, cinnamon, butter, and pecans in a small bowl. If using brown sugar, omit molasses and mix directly.

  
  

Assemble the Cake:

• Pour half the batter into the prepared pan. Sprinkle half of the filling/topping mixture over the batter. Add the remaining batter and top with the rest of the filling/topping mixture.

  
  

Bake the Cake:

• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan (if using a bundt pan).

  
  

Prepare the Pecan Sauce Drizzle:

• In a small saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat until the sugar has dissolved and the mixture thickens slightly. Remove from heat and stir in the vanilla and chopped pecans.

  
  

Serve:

Drizzle the pecan sauce over the cooled cake before serving. Enjoy with coffee or tea.