3/4 c. warm water
1 pkg. dry yeast
1/4 c. sugar
1 tsp. salt
2 1/4 c. sifted flour
1 egg
1/4 c. soft shortening

Mix in bowl; dissolve yeast in warm water. Add sugar and salt and about 1/2 of the flour. Beat thoroughly 2 minutes. Then add egg and shortening. Beat in rest of flour gradually until smooth. Drop small spoonfuls over entire bottom of greased pan. Cover and let rise until double.

Mix Topping: 1/3 cup brown sugar, 3 tablespoons butter, 1 tablespoon flour, and 1/3 cup pecan halves (if desired). Sprinkle mixture on unbaked coffee cake. Heat oven to 375 degrees and bake 30 to 35 minutes until brown. Turn immediately out of pan to avoid sticking. Serve warm.