Carmel Pecan Sticky Coffee Cake

Source: Justin Ferguson (modified Joy of Cooking) Yield: 9 servings

Ingredients

• 1/4 cup butter
• 1 cup packed brown sugar
• 2 Tbsp honey
• 2 tsp cinnamon
• 1/2 tsp lemon juice
• 3/4 cup chopped pecans
• 1 1/2 cup sifted all-purpose flour
• 1 cup sugar
• 2 tsp double-acting baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream
• 2 eggs

Directions

1. Preheat oven to 350 degrees.
2. Make caramel pecan topping first: Melt butter in saucepan. Stir in brown sugar, honey, cinnamon, lemon juice and pecans, cook just until all melted.
3. Thoroughly grease 9x9 baking pan; pour caramel pecan topping into pan. Set aside while you make the cake batter.
4. Sift together flour, sugar, baking powder, baking soda, and salt.
5. Combine sour cream and eggs, beat well. Add sifted ingredients to liquid, mix until just blended.
6. Gently pour cake batter into pan, on top of caramel pecan mixture - mixture should be hardened enough to spread dough on top of from edge to edge.
7. Bake for 25-40 minutes at 350 degrees, until batter no longer jiggles when shaken lightly.
8. Immediately cut around edge of cake with a knife, put serving plate upside down on top of baking dish, and invert dish so that caramel-pecan becomes the topping.