Maple Pecan Cinnamon Cake

To make the filling:

1. Put the filling ingredients in a food processor and pulse about 12 times until crumbly.

To make the cake:

1. Preheat the oven to 350°F.
2. Grease and flour a 10” bundt pan.
3. With an electric mixer, whip the butter until light and fluffy.
4. Add the sugar and beat on high speed until creamy (a few minutes).
5. Mix in the vanilla.
6. Add the eggs, one at a time, and beat each one well as it is blended into the mixture.
7. Add the sour cream and mix well.
8. Pulse the flour, pecans, salt, and Teeccino Maple Pecan grounds into a food processor until very fine.
9. Add the flour mixture into the egg mixture gradually, beating well until it is a smooth batter.
10. Pour 1/3 of the batter (about 2 cups) into the cake pan, spreading it evenly around the pan.
11. Top with half of the filling mixture and spread evenly.
12. Pour another 1/3 of the batter over the filling, spreading it evenly.
13. Top with the remaining filling.
14. Pour the remaining batter over the filling and spread evenly.
15. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
16. Remove from the oven and let cool in the pan for 10 minutes.

To make the Teeccino syrup:

1. Pour 1/3 cup boiling water over the Teeccino Maple Pecan grounds.
2. Steep for 10 minutes.
3. Strain through a fine sieve or brew in a French Press into a saucepan.
4. Add all other syrup ingredients and heat until the butter melts, stirring to combine.
5. Heat and stir until the butter melts.

Assembling the cake:

1. Invert the cake onto a large round plate.
2. Tap on the top of the mold to loosen up the cake and remove the cake mold.
3. Poke holes in the top of the cake with a toothpick while still warm.
4. Pour syrup into the holes and drizzle over the sides of the cake.
5. Decorate with pecans on top and cover each hole with them.
6. Dust with powdered sugar by gently shaking the sugar through a fine mesh sieve over the cake.