Pecan Pie Coffee Cake

recipe
This dessert is at its best with coffee. Make sure you lower the oven temperature to 325° before adding the topping to prevent it from burning.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 32 %
Fat 9.8 g
Satfat 3.5 g
Monofat 4.4 g
Polyfat 1.3 g
Protein 5.2 g
Carbohydrate 43.1 g
Fiber 0.8 g
Cholesterol 58 mg
Iron 1.2 mg
Sodium 238 mg
Calcium 64 mg

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

Preparation

Preheat oven to 350°.

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.

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°.

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.

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.

Elizabeth Taliaferro,

Cooking Light

November 2005
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