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.
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
How to Make It
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.
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.
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.
Stir together orange juice and honey, and brush over top of cake.