Pecan Pie Coffee Cake

Bake or Break blogger Jennifer McHenry posted a recipe for Pecan Pie Coffee Cake last week. Jennifer bakes and posts a new recipe almost every day and I don’t know how she does it. I once asked how she and her husband eat all those goodies. Apparently in her New York City building, there are lots of folks willing to help her out. Since my livestock eat my leftovers, baking every day is not an option here at the Buck ‘n Run Ranch.

But, the recipe for Pecan Pie Coffee Cake really caught my eye. I love coffee cake with what else, coffee! I chose to bake mine in a shallow tart pan and with the leftover batter, I made muffins. I don’t suggest making muffins with the batter.  Once you pour the oozy gooey pecan pie topping on and let it soak through the cake, the muffins are really hard to get out of the pan. Stick with a cake pan. Don’t be a rebel like me.

pecancoffeecake575

Here’s Jennifer’s recipe or you can follow the link above to go directly to her website. Don’t blame me if you gain a few pounds, blame Jennifer!

4.7 from 3 reviews
Pecan Pie Coffee Cake
Ingredients
  • For the cake:
  • 1 & ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • For the topping:
  • ⅓ cup light corn syrup
  • ¼ cup packed dark brown sugar
  • 2 tablespoons unsalted butter
  • ⅓ cup finely chopped pecans
  • 1 large egg, lightly beaten
  • pinch of salt
Instructions
  1. To make the cake:
  2. Preheat oven to 350°. Grease a 9-inch round cake pan.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Using an electric mixer on medium speed, beat sugar, butter, and cream cheese until light and fluffy. Add egg and egg white, one at a time, mixing well after each addition. Mix in vanilla.
  5. Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
  6. Transfer batter to prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set pan on wire rack.
  7. To make the topping:
  8. Reduce oven temperature to 325°.
  9. Place corn syrup, brown sugar, and butter in a large microwave-safe bowl. Heat in microwave for 1 minute. Stir until butter melts and mixture is smooth.
  10. Stir in pecans, egg, and salt.
  11. Use a wooden skewer* to poke multiple holes in the top of the cake.
  12. Pour topping over the top of the cake.
  13. Bake for 10 minutes. Cool completely on a wire rack before serving.

 

Comments

  1. iris pope says

    I made this tonight for my youngest son’s birthday….amazing was one description. best cake ever was another

  2. says

    You are killing me this morning! Between this and your deep fried bread pudding! OMG! Thank you for sharing your recipes on Four Seasons Blog Hop. Pinning now.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: