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Pecan Pie Coffee Cake

72/100 by 81 users
Pecan Pie Coffee Cake

INGREDIENTSFOR 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

INSTRUCTIONSTO 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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