because it has been ages since I've shared a recipe with you. Not much other than toast and soup and hot drinks sounds good to me right now because all three kiddos and I are sick...but I've been wanting to share this recipe for awhile now.
This one is fabulous...I made it for our Christmas breakfast. It only lasted three days in our house...and that's only because we showed some restraint! I hope you enjoy it too.
Brown Sugar-Pecan Coffee Cake
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
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.
Makes 12 servings