Coffee Pecan Pie Cake

Preheat the oven to 350ºF. Butter an 8 x 8 inch pan, set aside.

For the 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.

For the 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.

Into the creamed mixture, add the flour mixture in three batches, alternating with the milk mixture.

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!