Categories: coffee cakes

Ingredients

• 2 cups toasted pecans, coarsely chopped
• 2/3 cup packed light brown sugar
• 2 t. ground cinnamon, ( i put 1 t.)
• pinch of salt, divided
• 2 t. vanilla
• 12 T. (1-1/2 sticks), cold unsalted butter, cut into small pieces, divided
• 2-3/4 cups white whole-wheat flour
• 3 T. granulated sugar
• 1 T. baking powder
• 1/4 t. baking soda
• 1-1/4 cups buttermilk

Directions

1. eat oven to 350. Line a 9×13 baking pan with foil, letting it overhang the sides; coat with cooking sparay.

2. Spread pecans and brown sugar in the prepared pan; sprinkle with cinnamon and a pinch of salt, then drizzle with vanilla. Evenly distribute 5 tablespoons of the butter pieces over the nut mixture.

3. Whisk flour, granulated sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a large bowl. Work the remaining 7 tablespoons butter into the flour mixture using a pastry blender or fingertips until mixture is pea sized. make a well in ther center of the mixture. Pour in buttermilk and stir just until combined. Cover the nut mixture with dollops of dough (about 1 heaping Tablespoon each); it’s ok if there are a few uncovered spots.

4. Bake the coffee cake until bubbling around the edges and barely starting to brown on top, about 35 minutes. Invert a serving platter or cutting board on top of hot cake; holding both, carefully turn them over and remove the baking pan. Let cool for 20 minutes.

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