Pecan Pie Coffee Cake

Recipe courtesy of ilovedave

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.

Cake:

3/4 cup granulated sugar

3 tablespoons butter, softened

2 ounces fat-free cream cheese

1 large egg

1 large egg white

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour (about 5 1/2 ounces)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup nonfat buttermilk

Cooking spray

Topping:

1/3 cup light corn syrup

1/4 cup packed dark brown sugar

2 tablespoons butter

1/3 cup finely chopped pecans

1 large egg, beaten

Preheat oven to 350°.

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.

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°.

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.