When I first saw this idea in the new Nigella, I almost fainted. The idea of a maple and pecan stuffing in the center of light and fluffy cake was too much for me. I decided to change the recipe slightly by making a coffee cake instead of a regular vanilla one and the flavours worked so well. My husband (cinnabon freak) said that this was like a cinnabon cake. And he was right. The cinnamon, suryp and pecans all work together to create a really lovely gooey, fragrant and crunchy filling. Gosh, I’m drooling just thinking about it. And with the Holidays coming up, nothing is stopping you from…