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.