Featured Recipe

Preheat oven to 350 9-spring form pan Topping 1/4 cup packed brown sugar 1/3 cup all-purpose flour 2 tsp cinnamon 1 tsp instant coffee granules 2 tbsp cold butter 3/4 cup toffee bits 1/2 cup chopped pecans In a food processor combine sugar flour cinnamon and coffee
granules. Pulse to combine. Add the butter and pulse until the mixture becomes crumbly. Add the toffee bits and pecans and set aside. Cake 3 tbsp instant coffee granules 2 tbsp tiamaria 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp all spice 1/2 tsp pepper 1/3 cup soft butter 3/4 cups granulated sugar 2 eggs 3/4 cup sour cream 1/2 cup cream In a small bowl combine coffee and liqueur. In a medium bowl whisk together flour, soda, baking powder,
salt, cinnamon, all spice, pepper. In an electric mixer cream butter and sugar until light and fluffy. Add the eggs until fully combined. Stir in the coffee mixture. Stir in the dry ingredients alternately with the wet. Stir until
just combined. Pour half of the mix into prepared pan and sprinkle the topping. Pour the remaining batter and sprinkle topping. Bake for 55 to 65 minutes or until a cake tester comes out clean.