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

Preparation

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.