Butterscotch Pecan Crumb Cake
Source: Coffee Cakes by Ceri Hadda

Within the category of crumb cakes are those where the crumb
mixture is made first, a small amount is removed for topping the cake, and leaveners and liquid are added to the remainder to make the batter. The recipe can be doubled and baked in two 8-inch pans or in one 9- by 13-inch pan.

1 1/4 cups all-purpose flour
1 cup firmly packed light or dark brown sugar
1/4 teaspoon salt
1/3 cup butter -- softened
1 cup chopped pecans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons pure vanilla extract
1 egg -- well beaten

Preheat the oven to 350 degrees. Butter an 8- or 9-inch round or square baking pan; dust with flour, tapping out the excess, and set aside.

Into a medium bowl, sift together the flour, sugar, and salt. Add the butter. With a pastry blender, 2 knives, or your fingers, work the mixture to form fine crumbs. Remove 1/2 cup of the crumbs; add the pecans and set aside.

To the crumbs remaining in the bowl, add the baking powder and baking soda, then beat in the buttermilk, vanilla, and egg just until blended. The batter will not be smooth; do not overbeat.

Spread the batter in the pan; sprinkle evenly with the reserved crumbs.

Bake until the cake shrinks from the sides of the pan and the crumbs are golden, 40 to 45 minutes. Cool the cake in the pan on a wire rack. Serve warm or at room temperature. This recipe yields one 8- or 9-inch cake.