This recipe came from Brad's grandma. It might be one of Brad's favorite breakfast foods. Whenever we visit her she usually has a coffee cake, if it's in the morning and cookies if it's in the afternoon! This is her exact recipe and I follow it religiously however Brad still tells me that it isn't as good as hers. It's okay. Grandmas should always be better bakers:0)
First mix together the flour, sugars, butter and salt...
Reserve one cup of this mixture for the topping...
Next, add buttermilk, eggs and baking soda to the flour mixture and mix until thoroughly combined. Pour into a greased pan...
Then add cinnamon and chopped pecans to the remaining 1 cup flour mixture...
Mix it all up. I've found that using your hands works best!...
Spread the crumbled topping on the cake and bake!
Buttermilk Coffee Cake
3 Cups flour
1 Cup sugar
1 Cup brown sugar
1 Cup butter (melted)
1 teaspoon salt
Combine the above ingredients and reserve one cup for the topping.
Add 1 Cup buttermilk (if you don't have buttermilk, add 1 Tablespoon distilled white vinegar to just under 1 Cup milk), 2 eggs, and 1 teaspoon baking soda to the flour mixture and stir thoroughly to combine. Pour into a greased 9x13 pan or two 8x8 pans.
Remaining 1 Cup flour mixture
1 teaspoon cinnamon
1/2 Cup chopped pecans
Mix the 1 Cup flour mixture, cinnamon, and pecans together until crumbly and spread evenly on top of cake.
Bake @ 350 degrees for 30 minutes.