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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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