Filling:
1/2 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp ground cinnamon

Glaze:
6 oz (175 g) chopped semisweet chocolate
1/3 cup whipping cream
1/4 cup extra-strong brewed coffee or espresso

In large bowl, cream butter with sugar;
beat until light and creamy.
Beat in eggs one at a time until fluffy. Add vanilla.
In medium bowl, combine (or sift together) flour,
baking powder and baking soda.
In small bowl, combine coffee and sour cream or yogurt.

Add flour mixture to creamed butter mixture alternately
with sour cream in about four additions,
beginning and ending with flour.
Mix until just barely blended.
Spoon half of batter into buttered 9" springform pan.

In small bowl, combine brown sugar with nuts and cinnamon;
sprinkle half of mixture on top of batter in pan.
Top with remaining batter;
sprinkle with remaining brown sugar mixture.
Bake in preheated 350° oven 35 to 40 minutes
or until centre of cake springs back when lightly touched.
Cool. Remove cake from pan.

For glaze, in small saucepan, combine chopped chocolate
with cream and coffee. Cook over low heat until melted and smooth.
Cool until thick but still liquid. Drizzle over cake.
Makes 8 to 10 servings.