Now that the Pecan Brittle from Part 1 of these recipes has been made, time to make the Coffee Cake. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease and line 2 x 8″ tins.  The basis for this is like that of My Lemon Curd Cupcake recipe, most of the quantities have just been doubled, with… Continue reading Coffee Cake with Pecan Brittle (Part 2)