Cinnamon Pecan Coffee Cake

This has got to be the moistest coffee cake ever.  

Truth be told.....I was craving pecan pie.  I wondered how it would 

work as a cake with the pecan pie filling marbled into it.  I also was looking

for deeper flavors.  That was when I grabbed the Cinnamon Pecan Flavored

Coffee I had in the cabinet, and made a pot.  No, not for drinking...to add into my

recipe.  I took one whiff of the almond extract and thats when I 

knew I had the perfect combination.  This coffee cake is so amazing!  

The aroma will linger for hours in your home.

Ingredients for Filling:
5 TBS butter
1 cup brown sugar
3/4 cups agave
1/2 tsp salt
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1 tsp cinnamon
2 cups roasted pecans, chopped
1/2 tsp vanilla extract
1/2 tsp almond extract
3 eggs, beaten

Ingredients for cake:
1/2 cup sugar
5 TBS butter, room temp
1/4 cup sour cream
1/3 cup milk or half and half
2 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/4 tsp baking powder
1 cup flour  (for gluten free version add 1/2 tsp xanthan gum)

Ingredients for glaze:
1/2 cup powdered sugar
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1/8 tsp vanilla extract
1/8 tsp almond extract

Directions:
1.  In medium sauce on medium/high heat add butter, sugars, salt, coffee and cinnamon.  Stir until sugars are dissolved, approx. 4-5 minutes.  Remove from heat.  Add pecans and extracts, stir.  Let cool for approx. 20 mins.
2.  Add eggs and fold well into mixture.  Put aside.
3.  Preheat oven to 350 degrees.
4.  In large mixing bowl add sugar and butter.  Whisk well until sugar dissolves.  Add sour cream, milk, egg whites, vanilla and almond.  Whisk.
5.  Mix together baking powder and flour in small bowl.  Add to wet mixture.  Whisk well.
6.  Place fitted parchment paper circle at bottom of 10 inch round baking pan or bundt pan.  Spray bottom and sides, with cooking spray.
7.  Add a 1/3 of pecan filling to bottom of baking pan.  Spread evenly across pan.  Add half of cake mixture on top, spreading carefully across pan.  Add another 1/3 of filling, then remaining cake mixture.  Top with remaining 1/3 of filling.
8.  Bake for 20 mins, covered with aluminum foil.  Remove and bake another 20 mins uncovered.
Cool completely
9.  To make glaze:  whisk all ingredients in bowl.  Drizzle over cake