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Brown Sugar-Pecan Coffee Cake

Photo: William Dickey; Styling: Buffy Hargett
Prep time 15 mins
Cook time 30 mins
Yield Makes 12 servings
This sweet brown sugar-pecan coffee cake is the perfect addition to any holiday brunch spread. 

Ingredients

  • 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 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

How to Make It

  1. 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 a lightly greased 13- x 9-inch pan.

  2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.

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

Cook's Notes

We added pecans to Beth's original recipe; it's delicious either way.