Cold months call for coffee cake. We found a delicious toffee coffee cake recipe in one of our favorite cookbooks, "Baked Occasions." We added a little Granola Factory twist by substituting our Toffee Almond granola for the toffee bits and almonds in the recipe.

Ingredients: 

• 6 ounces (1 1/2 sticks) salted butter, cool but not cold, cubed. 
• 2 cups all purpose flour
• 1 cup cake flour
• 1 1/2 cups dark brown sugar, packed firmly
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon kosher salt
• 1 cup Toffee Almond Granola 
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 2 large egg yolks
• 1 1/2 cups sour cream
• 3 tablespoons confectioners' sugar for dusting

1. Preheat the oven to 350 degrees Fahrenheit. Generously spray the inside of a 10 or 12-cup Bundt pan with nonstick cooking spray. 

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, both flours, the brown and granulated sugars, the vanilla and salt on medium speed until the mixture resembles sandy crumbs, 2 to 3 minutes. 

3. Scoop out 2/3 cup of this crumb mixture and place it in a large bowl. 

4. Place the toffee almond granola in a small bowl and using the back of a 1 cup measuring cup to break the clusters into smaller pieces. Once crushed, add the granola to the crumb mixture in the other bowl. 

5. Spring baking powder and baking soda over the remaining crumb mixture in the mixing bowl. Beat on medium speed until combined. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. 

6. Spoon half the batter into the prepared pan. Smooth the surface with an offset spatula. Spoon the dry toffee almond/crumb mixture on top of the batter in an even layer, keeping it in the center of the batter, away from the sides of the pan. (If some of the toffee mixture touches the sides, nudge it gently back toward the center as best you can.) Cover with the remaining batter and smooth the top with an offset spatula. 

7. Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Transfer the pan to a wire cooling rack to cool for about 30 minutes. Use a small knife or very small spatula to loosen the sides of the cake from the pan. Turn the cake out onto the rack and let it cool completely. Sift confectioners' sugar over the cake and serve.