Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups firmly packed light brown sugar
- 2 tbs orange zest
- 3/4 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 large egg, lightly beaten
- 1 tsp baking soda
- 1 cup pecan halves
- 1 tbs orangejuice
- 1 tbs honey
Preparation
Step 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 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.