Monday, May 10, 2010

Christmas Coffee Cake

Hands-on Time: 15 min.; Total Time: 1 hr., 35 min. A crisp, buttery crust topped with a layer of tender orange-glazed cake sets this recipe apart from the crowd. It's equally good served warm from the oven or left on the kitchen counter to season overnight.

Yield: Makes 12 servings


  • 2 cups all-purpose flour
  • 1 3/4 cups firmly packed light brown sugar
  • 2 tablespoons orange zest
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 1 large egg, lightly beaten
  • 1 teaspoon baking soda
  • 1 cup pecan halves
  • 1 tablespoon orange juice
  • 1 tablespoon honey


1. Preheat oven to 350°. Stir together flour and next 4 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.

2. 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 pecan halves over batter.

3. Bake at 350° for 1 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.

4. Stir together orange juice and honey, and brush over top of cake.

After mom passed away, I found that she had this marked in the magazine.

Sandra Britton, Marietta, Georgia, Southern Living, DECEMBER 2009

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