PECAN PIE COFFEE CAKE

INGREDIENTS:
FOR THE CAKE:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

FOR THE TOPPING:

  • 1/3 cup light corn syrup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped pecans
  • 1 large egg, lightly beaten
  • pinch of salt

DIRECTIONS:

TO MAKE THE CAKE:

  • Preheat oven to 350°F. Grease a 9-inch round cake pan.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer on medium speed, beat the sugar, butter, and cream cheese until light and fluffy. Add the egg and egg white, one at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
  • Transfer the batter to the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set the pan on wire rack.

TO MAKE THE TOPPING:

  • Reduce oven temperature to 325°F.
  • Place the corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in the microwave for 1 minute. Stir until the butter melts and the mixture is smooth.
  • Stir in the pecans, egg, and salt.
  • Use a wooden skewer* to poke multiple holes in the top of the cake.
  • Pour the topping over the top of the cake.
  • Bake for 10 minutes. Cool completely on a wire rack before serving.

NOTES:
*Use a skewer with a larger diameter than a toothpick. The topping mixture is a bit thick and will need slightly larger holes to soak into the cake.

 

source:allrecipes.com