Good Morning Coffee Cakes
8 tablespoons cold unsalted butter
2 cups + 3 tablespoons all purpose flour
3/4 cups dark brown sugar
1/2 cup sugar
1 cup chopped pecans
6 tablespoons TorchBearer Sauces Mango-Papaya Sauce
2 teaspoons baking powder
2 teaspoon ground cinnamon
3/4 cup milk
Preheat oven to 375 F
In a large mixing bowl combine 3 tablespoons of Mango-Papaya Sauce, 3 tablespoons flour, dark brown sugar, 1 teaspoon cinnamon, 3 Tablespoons butter, and nuts; mix well and set aside. This mixture will be wet.
On low speed mix together flour baking powder, salt cinnamon and butter. Cut the butter into bits before placing into the mixer. When all of the flour combines with the butter add the milk, egg, and the remaining Mango-Papaya Sauce, and mix on low speed. The batter can be a little lumpy.
Pour half of the batter into a greased 8″ baking pan and cover with half of the streusel mix. Cover with remaining batter and cover again with remaining half of the streusel mix.
Bake for 30 minutes or until a toothpick comes out clean after being poked into the middle of the cake. Let cool for at least 15 minutes before cutting. Best served warm, but it is still fantastic warmed up in the microwave the next day.