1/4 c. butter
12 c. brown sugar, packed
1/2 c. pecan halves
1 pkg. active dry yeast
1/4 c. hot tap water
2 1/3 c. Gold Medal Flour
1/3 c. granulated sugar
1 tsp. salt
1/4 tsp. baking soda
1 c. dairy sour cream
1 egg

Melt 2 tablespoons butter in each of two 8 or 9 inch layer pans. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoonsful over mixture in pans; let rise in warm place (85 degrees) 50 minutes. (Dough will not double.)

Heat oven to 350 degrees. Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plate. Let pans remain a minute so butterscotch drizzles down over coffee cakes. Serve warm. Makes 2 coffee cakes.