Grape Crunch Coffeecake

1/2 cup each packed brown sugar and chopped pecans
1/3 cup butter or margarine, softened
2-1/4 cups buttermilk baking mix, divided
1/2 teaspoon ground cinnamon
1 cup California seedless grapes (cut large grapes in half)
3 tablespoons sugar
2 teaspoons grated orange peel
1 egg
1/3 cup milk
1/2 cup dairy sour cream

Combine brown sugar, pecans, butter, 1/4 cup baking mix and cinnamon; mix well. Add grapes; set aside while preparing batter.

Combine remaining baking mix, sugar and orange peel. In separate bowl, combine egg and milk. Add to dry ingredients with sour cream. Spoon batter into greased 8-inch square or 9-inch round baking pan; sprinkle with grape mixture. Run knife through batter and grape mixture to swirl.

Bake at 425F 10 minutes; reduce heat to 375F and bake 15 to 20 minutes longer or until top is caramelized and browned and wooden pick inserted near center comes out clean. Cool 5 to 10 minutes. Serve warm.

Makes 8 servings
Source: California Table Grape Commission