Ingredients: |
Ingredients: 2 cups toasted pecans, coarsely chopped
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
Pinch of salt plus 1/2 teaspoon, divided
2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, divided
2 ¾ cups white whole-wheat flour
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 ¾ cups buttermilk
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Directions: |
Directions:Preheat oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, letting it overhang the sides; coat with cooking spray.
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.
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, two knives or your fingertips until it's pea-sized. Make a well in the 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.
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 the hot cake; holding both, carefully turn them over and remove the baking pan. Spoon any stray topping back onto the cake. Let cool for 20 minutes. Serve warm. |
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