Breakfast Celebration Cake

Serves 18
  • 15 tbsp. unsalted butter, divided, cool but not cold, cut into chunks
  • 3/4 cups brown sugar
  • 1 tbsp. cinnamon
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 3 eggs
  • 1 1/2 cups sour cream, divided
  • 1/4 cup orange juice
  • 2 tbsp. orange zest (from about 3 oranges)
  • 1 tsp. vanilla extract
  • 2 1/4 cups flour
  • 1 1/4 cup sugar
  • 1 tbsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. kosher salt

In a medium mixing bowl, beat 3 tbsp. butter with brown sugar and cinnamon until a coarse sandy mixture forms. Stir in chocolate chips and nuts; set aside. In another medium mixing bowl, whisk together eggs, 1 cup sour cream, orange juice, zest and vanilla extract; set aside. In an electric stand mixer, mix flour, sugar, baking powder, soda and salt. Using paddle attachment, beat in remaining butter and sour cream a little at a time until a coarse, wet, sandy mixture forms. Add egg mixture in three additions, beating on low until fully incorporated. Increase speed to medium-high and beat 2 min. Pour half of batter into bottom of a 9" square nonstick baking pan sprayed lightly with cooking spray and lined (bottom only) with parchment paper. Sprinkle half of nut mixture over batter. Pour remaining batter evenly over top and sprinkle with remaining nut mixture. Bake in a preheated 350° oven for 1 hr. Tent pan loosely with foil in last 30 min. if needed to control excess browning. Let cool completely in pan on a wire rack before serving.

Good to Know: Cake may be frozen for at least three months, tightly wrapped. Thaw in the wrapping for best results.