For the cake: 
1 & 1/4 cups all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup granulated sugar 
3 tablespoons unsalted butter, softened 
2 ounces cream cheese, softened 
1 large egg 
1 large egg white 
1 teaspoon vanilla extract 
3/4 cup buttermilk

For the topping: 
1/3 cup light corn syrup 
1/4 cup packed dark brown sugar 
2 tablespoons unsalted butter 
1/3 cup finely chopped pecans 
1 large egg, lightly beaten 
pinch of salt

To make the cake: 
Preheat oven to 350°. Grease a 9-inch round cake pan. 
Whisk together flour, baking powder, baking soda, and salt. Set aside.

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.

Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.

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.

To make the topping: 
Reduce oven temperature to 325°.

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. 
Stir in pecans, egg, and salt. 
Use a fork to poke multiple holes in the top of the cake.( wiggle the fork back and forth to make the holes a bit larger so some of the topping can sink into the cake.
Pour topping over the top of the cake. 
Bake for 10 minutes. Cool completely on a wire rack before serving.



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