Pecan Pie Coffee Cake

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

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 32%
  • Fat: 9.8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.2g
  • Carbohydrate: 43.1g
  • Fiber: 0.8g
  • Cholesterol: 58mg
  • Iron: 1.2mg
  • Sodium: 238mg
  • Calcium: 64mg

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.
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