Sunday Morning Coffee Cake

Make sure to have all the ingredients at room temperature. Also note it’s best if you let the cake cool for about 1 1/2 hours before serving.

Position a rack in the center of the oven and preheat to 350ºF. Butter the bottom and sides of a 10-inch spring form pan. Sprinkle the bottom of the pan with breadcrumbs. Set aside.

In a large bowl, whisk together the flour, sugar, and salt until well blended. Cut in the butter until the mixture resembles coarse crumbs. Remove 1 cup of the crumbs to a separate bowl. This will be for the streusel. Into the reserved crumbs, cut in the listed amount of butter and set aside for the moment.

Into the main mixture in the large bowl add the baking powder and baking soda and mix thoroughly. Add the buttermilk, egg and vanilla, and beat vigorously until the batter is smooth and fluffy, 1 1/2-2 minutes.

Scrape the batter into the prepared pan and smooth the top with a spatula.

Into the reserved crumb topping add the pecans, brown sugar, and cinnamon. Toss with a fork until blended.

Sprinkle the crumbs over the batter and bake until a toothpick inserted in the center comes out clean, 50-65 minutes. Remove from oven. Let it cool in the pan on a rack for 5-10 minutes. Remove from the pan and let it cool on a rack for 1 ½ hours before serving.