SPICED BROWN SUGAR-PECAN COFFEECAKE

FOR THE PECAN CRUMB TOPPING:
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
2 cups (8 ounces) pecans, coarsely chopped
FOR THE COFFEECAKE:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees F. Line bottom of 8-inch springform pan or 2-inch-deep removable-bottom tart pan with parchment paper and grease sides.

TO MAKE THE CRUMB TOPPING:
Combine sugars, flour and spices in small bowl or work bowl of food processor fitted with metal blade. Cut in butter with fingers, or process if using food processor until mixture forms coarse crumbs; do not over-process. Add pecans, mix and set aside.

TO MAKE THE COFFEECAKE:
In bowl using wooden spoon, or in bowl of heavy-duty mixer, cream butter and sugars. Add eggs and vanilla. Beat until smooth.

In another bowl, place flour, baking powder, baking soda and salt; stir with whisk to combine. Add to creamed mixture in small batches, alternating with small amounts of buttermilk. Beat hard until batter is creamy.

Scrape half of batter into prepared pan. Sprinkle evenly with half of topping. Spoon remaining batter over and sprinkle with remaining crumb topping.

Bake in center of preheated oven until cake tester inserted in center comes out clean, about 45-55 minutes (baking times can vary depending on type of pan).

Remove cake from oven and let cool in pan on cooling rack.

Source: The Best Quick Breads by Beth Hensperger