Makes 1 8×12 cake

INGREDIENTS

For the streusel

¹⁄₃ cup all purpose flour
½ cup packed light brown sugar
2 teaspoons cinnamon
4 tablespoons (½ stick) butter, cold and cut into pieces
1 cup pecans, chopped

For the coffee cake

4 tablespoons (½ stick) butter, softened
½ cup packed light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk

DIRECTIONS

Preheat 350°F. Grease an 8×12 baking pan and set aside.

For the streusel

In a medium sized mixing bowl, add flour, brown sugar, and cinnamon. Cut butter in with you fingers to form coarse crumbs. Stir in nuts and set aside.

For the coffee cake

In a medium sized mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, and beat until smooth. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add to butter sugar mixture alternating flour mixture with buttermilk, beginning and ending with flour.

Scrape into pan and evenly cover with streusel topping. Pat crumbs gently into batter and cake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool for ten minutes and serve warm.

Recipe Property of Shawona Jones