Instructions: This coffee cake recipe is ideal for a brunch buffet because it makes so many servings. If youd like to make it one day and serve it the next, place it in a tightly covered container and store it at room temperature.

Step 1: Preheat oven to 350 F. In a large bowl, stir together the flour and brown sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Remove 1/2 cup of the flour mixture and stir the pecans into it; set aside. Stir the baking powder, cinnamon, baking soda, ginger, and salt into the remaining flour mixture. In a medium-size bowl, combine the egg whites, egg, sour cream, and lemon rind. Add to the cinnamon mixture all at once and stir just until combined. Fold in the figs.

Step 2: Spread the batter into a lightly greased 13" x 9" x 2" baking pan. Sprinkle with the pecan mixture. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. To prepare glaze, in a small bowl, stir together the confectioners sugar and lemon juice. Stir in the milk until mixture is thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

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