Pecan Pie Coffee Cake

Another cell phone picture....arghhh!

A co-worker of mine brought this to work and shared the recipe. We've made it a ton of times. And this time, I've made it for our neighbors who just has a baby (to go with some lasagna). So we won't enjoy it tonight, but it's sooooo easy I'll probably just make another one later.

Pecan Pie Coffee Cake

3/4 c. sugar

3 T. butter, softened

2 oz. low-fat cream cheese, room temperature (I just use regular cream cheese)

1 egg

1 egg white

1 t. vanilla

1 1/4 c. flour

1/2 t. baking powder

1/4 t. baking soda

1/4 t. salt

3/4 c. non-fat buttermilk (I just use low-fat b/c that the only kind I can find at the grocery store)

Cooking Spray

Topping:

1/3 c. corn syrup

1/4 c. packed brown sugar

2 T. butter

1/3 c. pecans, finely chopped (I use way more than this, more like 1 1/3 c. because it adds a nice layer on top. 1/3 c. doesn't cover it...literally)

1 egg, beaten

In a large bowl, cream together sugar, 3 T. butter and cream cheese. Add egg and egg white one at a time until well mixed. Stir in vanilla. In medium mixing bowl, mix flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to sugar mixture. Pour batter into a 9 inch spring form pan coated with cooking spray. Bake in a preheated 350 degree oven for 30 minutes. Meanwhile, prepare topping by combining syrup, brown sugar and 2 T. butter in a microwaveable bowl. Microwave on high for 1 minute. Whisk in pecans and beaten egg. Poke holes in top of the warm cake and pour topping on top of cake. Bake an additional 10 minutes at 325 degrees. Cool cake on wire rack. Before attempting to remove from the pan, loosen sides with a knife. Enjoy!

By the way, this recipe is from Cooking Light