PECAN PIE COFFEE CAKE

INGREDIENTS

FOR THE CAKE:

•  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

FOR THE TOPPING:

•  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

INSTRUCTIONS

TO MAKE THE CAKE:

• 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.

TO MAKE THE TOPPING:

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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