PECAN PIE COFFEE CAKE - Bestrecipe005

PECAN PIE COFFEE CAKE – Bestrecipe005



  •  1 & 1/4 cups
    (150g) all-purpose flour
  •  1/2 teaspoon baking
    powder
  •  1/4 teaspoon baking
    soda
  •  1/4 teaspoon salt
  •  3/4 cup (150g)
    granulated sugar
  •  3 tablespoons
    unsalted butter, softened
  •  2 ounces (56g) cream
    cheese, softened
  •  1 large egg
  •  1 large egg white
  •  1 teaspoon vanilla
    extract
  •  3/4 cup (177ml)
    buttermilk

  •  1/3 cup (104g) light
    corn syrup
  •  1/4 cup (50g) packed
    dark brown sugar
  •  2 tablespoons
    unsalted butter
  •  1/3 cup (40g) finely
    chopped pecans
  •  1 large egg, lightly
    beaten
  •  pinch of salt

  • 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.

  1. Reduce oven temperature to 325°F.
  2. 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.
  3. Stir in the pecans, egg, and salt.
  4. Use a wooden skewer* to poke multiple holes in the top of
    the cake.
  5. Pour the topping over the top of the cake.
  6. Bake for 10 minutes. Cool completely on a wire rack before
    serving.









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