Recipe: Brown Sugar-Pecan Coffee Cake (13x9-inch, using sour cream)

BROWN SUGAR-PECAN COFFEE CAKE

2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 tsp. baking soda
3 tbsp. white granulated sugar
1 tsp. ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.

Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly.

Press 2 3/4 cups crumb mixture evenly on the bottom of the prepared pan. Set aside

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.

Stir together white granulated sugar and cinnamon. Sprinkle batter in pan evenly with cinnamon mixture and pecans.

Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Makes 12 servings
Adapted from source: Southern Living: 1001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics by Editors of Southern Living Magazine