Toffee Coffee Cake Surprise

Ingredients

• 1 cup (150 g) whole almonds, darkly toasted (see this page)
• 8 ounces (2 sticks/225 g) unsalted butter, plus more for the pan
• 1/2 cup plus 2 tablespoons (125 g) granulated sugar
• 1/2 cup plus 2 tablespoons (140 g) firmly packed dark brown sugar
• 3 tablespoons corn syrup
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 8 ounces (225 g) good-quality dark chocolate (60 to 72% cacao), coarsely chopped
• 6 ounces (1 1/2 sticks/170 g) unsalted butter, cool but not cold, cubed
• 2 cups (255 g) all-purpose flour
• 1 cup (130 g) cake flour
• 1 1/2 cups (330 g) firmly packed dark brown sugar
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon kosher salt
• 4 ounces (115 g) homemade toffee (see above), or 3 Skor or Heath bars, chopped very finely (see Notes)
• 1/2 cup (75 g) coarsely chopped toasted almonds
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 2 large egg yolks
• 1 1/2 cups (345 g) sour cream
• 3 tablespoons confectioners' sugar, for dusting

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