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.
Southern Living DECEMBER 2009
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.
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