Buttermilk Coffeecake

2 cups all-purpose flour + 1 Tbsp flour

1 scant cup of sugar

1 tsp salt

10 Tbsp unsalted butter, softened and cut into small pieces

3 Tbsp unsalted butter, melted (no, this is not a typo, I listed the butter twice)

1 tsp baking powder

½ tsp baking soda

¾ cup buttermilk

1 extra-large egg

2 tsp vanilla

1 Tbsp lemon zest

2/3 cup brown sugar

2 tsp cinnamon

½ cup pecans

 Preheat oven to 350.  Butter a 9-inch springform pan.  (I just take the wrapper from the butter cube and smear it all over the pan to grease it.)   Sprinkle with the 1 Tbsp of flour and shake it around to coat, then dump out the excess.

In a dry pan, toast the pecans just until they are fragrant.  Cool, and then chop them up.   (I chop them by dumping them into a ziplock bag and then whacking the bag with a rolling pin until the nuts are crushed.)  Set the pecans aside.

Put flour, sugar and salt in a bowl.  Add the softened butter, cut up, and rub the butter into the flour mixture with your fingers, until it resembles coarse meal with some small clumps.  Set aside 1 cup of the mixture.

Mix baking powder, baking soda, buttermilk, egg, vanilla and lemon zest into the remaining flour mixture and beat together with a wooden spoon.  Pour into the springform pan.

Add the pecans to the leftover cup of the flour mixture, along with the brown sugar, cinnamon and the 3 Tbsp of melted butter.  Stir together until you have coarse crumbs, then pour it on top of the cake batter, spreading it evenly.

Bake until a toothpick inserted in the middle comes out clean, about 45 minutes.  Cool completely and serve.