10 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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°.

Step 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.

Step 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.

Ratings & Reviews

JasonM's Review

March 05, 2009
I'd be interested in experimenting to find a way to make the presentation of this coffee cake more appealing, but -- other than that -- we absolutely loved this recipe. It was very easy to put together and completely unfussy. Although, I did have to make two substitutions: I've NEVER been able to find non-fat buttermilk, so I used reduced fat buttermilk; and -- as a rule -- I do not use fat free cream cheese (or sour cream) for anything, so I used neufchatel. The cake is not too sweet and the nuttiness of the pecans really gets to shine. Goes excellent with a cup of coffee with dash of frangelico or amaretto.