A delightful coffee cake with a crunchy pecan topping, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, cream the butter with the granulated sugar and brown sugar until light and fluffy.
Use room temperature butter for easier creaming and a smoother texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps maintain the emulsion for a better batter consistency.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients together ensures even distribution of leavening agents.
Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
Mix gently to avoid overworking the batter, which can make the cake dense.
Pour the batter into the prepared baking pan, spreading it evenly.
Tap the pan lightly on the counter to remove air bubbles.
In a small bowl, mix the brown sugar, pecans, nutmeg, and cinnamon for the topping.
Ensure the topping is evenly mixed for consistent flavor.
Sprinkle the topping evenly over the batter.
Distribute the topping evenly to ensure every slice has a bit of crunch.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the end time to avoid overbaking.
Let the cake cool slightly before cutting into squares and serving.
Serve warm for the best flavor and texture.
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