Pecan Pie Coffee Cake

Name: Pecan Pie Coffee Cake
Ingredients: Cake:; 3/4 cup granulated sugar; 3 tablespoons butter, softened; 2 ounces fat-free cream cheese; 1 large egg; 1 large egg white; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour (about 5 1/2 ounces); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup nonfat buttermilk; Cooking spray; Topping:; 1/3 cup light corn syrup; 1/4 cup packed dark brown sugar; 2 tablespoons butter; 1/3 cup finely chopped pecans; 1 large egg, beaten

19 ingredients

5 steps

Ingredients

Cake:
3/4 cup granulated sugar
3 tablespoons butter, softened
2 ounces fat-free cream cheese
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk
Cooking spray
Topping:
1/3 cup light corn syrup
1/4 cup packed dark brown sugar
2 tablespoons butter
1/3 cup finely chopped pecans
1 large egg, beaten

Directions

1

Preheat oven to 350°.
2

To prepare cake, place granulated sugar, 3 tablespoons butter, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325°.
4

To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a 4-cup glass measure. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.
5

Using a wooden skewer, poke holes in top of warm cake. Pour pecan mixture over top of cake. Return cake to oven; bake at 325° for 10 minutes. Cool completely on wire rack.