Being on bedrest doesn't give me much time in the kitchen but yesterday morning it was like 64 degrees in our house and I wanted something warm for breakfast. I pulled out my Better Homes cookbook and whipped this coffee cake up and was really happy with the way it turned out.
1 1/4 c flour
3/4 c packed brown sugar
1/4 tsp salt
1/3 c butter
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
dash nutmeg
2/3 c buttermilk (or 2/3 cup milk with a dash of lemon juice or vinegar)
1 egg
1/4 c pecans
Add flour, sugar, salt to mixer and mix. If you are like me and forget to have room temp butter I put my butter In the microwave for 10 seconds and it was somewhat soft but still had its form. I let me kitchen aid cut the butter in for me, instead of doing it by hand. Add the butter and let it mix for a few minutes until it resembles coarse crumbles. Scoop out 1/4 of this mixture for the top and set aside. Add remaining ingredients, except nuts, and mix well.
Scoop into a square baking dish that has been greased. Add 1/4 c chopped pecans to the reserved topping and sprinkle over the cake. Bake at 350 for 30-35 minutes.
