Hello– I love those industrial size bags of pecans from Costco. A couple years, my mom has given me Costco bags of pecans and walnuts for a birthday gift (she knows what I love!) and it feels luxurious having all those nuts ahead in the cupboard. Sad to say, making this cake, I poured out at the last dregs of pecans. Time to restock!
And the cake– sweet and rich because you poke holes in the baked cake to let the “pie sauce” seep down inside. And then there’s all those pecans!! Perfect for breakfast coffee, or add a scoop of ice cream for a fine dessert.
PECAN PIE COFFEE CAKE
1/4 cup butter (1/2 stick), room temperature
3/4 cup sugar
1/4 cup unflavored yogurt
1 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup buttermilk*
1/3 cup light corn syrup
1/4 cup brown sugar
2 tablespoons butter, melted
1 cup pecans, coarsely chopped
garnish: powdered sugar
To make the cake, beat together the 1/4 cup butter, sugar, yogurt, egg and vanilla with an electric mixture until it’s smooth. Then beat in the flour, baking powder and salt. Finally beat in the buttermilk.
Spoon the batter into a 9″ cake pan that has been sprayed with cooking spray. Put it into a 350 degree oven for 30 to 35 minutes, until it is firm to the touch.
For the topping, mix together the corn syrup, brown sugar, melted butter, pecans and egg until it’s thoroughly blended.
Poke holes into the cake with the handle end of a wooden spoon. Then drizzle the pecan topping over the cake, letting the syrupy part fill in the holes.
Pop the cake with the topping back into the 350 degree oven for 10 minutes more. Sprinkle powdered sugar over the cake sifting through a sieve. Delicious served warm from the oven!
*If you don’t keep buttermilk (who does?), pour 2 tab. cider vinegar in your measuring cup and add milk to make 3/4 cup. Let it sit a few minutes to thicken.