Pecan Pie, Breakfast Style

This recipe came from an issue of Cooking Light magazine.

Pecan Pie Coffee Cake:

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
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk


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 degrees. Place 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. Combine flour, baking powder, baking soda, and salt. 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 toothpick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325 degrees.

To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a microwave safe bowl. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.

Using a wooden skewer, poke holes in top of warm cake. Pour pecan mixture over top of cake. Return cake to oven; bake at 325 for 10 minutes. Cool completely on wire rack.