Miss Karen’s Coffee Cake

Makes 12 servings

2 c. all-purpose flour

2 c. brown sugar, packed

3/4 c. butter, diced

8-oz. container sour cream

1 egg, beaten

1 t. vanilla extract

1/4 t. ground ginger

1 t. baking soda

3 T. sugar

1 t. cinnamon

1 c. chopped pecans

Mix together flour and brown sugar in a large bowl; cut in butter until crumbly. Press 2-3/4 cups of mixture into a greased 13"x9" baking pan; set aside remaining mixture. In a separate bowl, combine sour cream, egg, vanilla, ginger and baking soda; add remaining crumbly mixture. Pour over crust. In a small bowl, combine sugar, cinnamon and pecans; sprinkle over sour cream mixture. Bake at 350 degrees for 25 to 30 minutes.

Buttery cinnamon toast warms you right up on a chilly morning. Spread softened butter generously on one side of toasted bread and sprinkle with cinnamon-sugar. Broil for one to 2 minutes, until hot and bubbly.