In a small mixing bowl, combine brown sugar, pecans and cinnamon; set aside. In a large mixing bowl, beat softened butter, sugar, eggs and vanilla with an electric mixer on medium speed (2 min.). In a separate bowl, combine flour, baking powder, soda and salt. Add flour mixture, alternately with sour cream, to butter mixture on low speed; fold in Peppers of Key West Cherry Pomegranate Sauce. Spread half of batter in a greased 13×9″ baking pan. Sprinkle with 1/2 of the brown sugar mixture; repeat with remaining batter and topping. Sprinkle cold butter pieces over topping. Bake in a preheated 350° oven until a toothpick inserted in the center comes out clean (40-45 min.); cool slightly in pan. In a small mixing bowl, whisk together confectioner’s sugar and milk; drizzle over warm cake. Serve warm.

Good to Know: For a do-ahead, assemble coffee cake the night before; cover and refrigerate. Remove from the refrigerator in the morning; bake as directed above.