From the Chef’s Corner
“Company Coming” always calls for special breakfast ideas. Coffee cakes that can be made ahead of time are always better after they have set a while. They are equally good served warm from the oven or left on the kitchen counter to season overnight or just popped into the microwarve for a few seconds.
2 cups flour
1 3/4 cups firmly packed light brown sugar
3 Tbsp. orange zest
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 cup butter, softened
1 cup sour cream
1 lg. egg, lightly beaten
1 tsp. baking soda
1 cup chopped pecans
2 Tbsp orange juice
2 Tbsp. honey
Preheat oven to 350 degrees. Stir together flour and next four ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or two forks, until crumbly. Firmly press 2 1/2 cups crumb mixture onto bottom of a lightly greased 9-inch springform pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour sour cream mixture over crumb crust in pan. Arrange pecans over batter.
Bake for one hour or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 40 minutes to prevent excessive browning, if necessary. Cool on a wire rack 20 minutes.
Stir together orange juice and honey. Brush over top of cake.