Best Ever Coffee Cake

Directions

1. Notes:
2. • Next time, I might not even add nuts on top. I think I might prefer it without.
3. • Next time, too, I might cut back a wee bit on the sugar in the topping.
4. Notes updated:
5. • Made this again without the nuts, and I prefer it this way. It just has more of that classic coffee cake taste to me. Husband prefers nuts, however — he’s only tried it with almonds but thinks he’d prefer pecans (such a picky husband these days… sike, my love, you’re not picky at all). I should note that I’m not a huge fan of nuts in baked goods, so if you like nuts, I say use them!
6. • I lightly filled a 3/4 cup measuring cup with brown sugar, which made the topping slightly less sweet, which I prefer.
7. 1. Preheat oven to 350ºF. Grease a 9-inch square pan (or the equivalent) with butter.
8. 2. Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.
9. 3. Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.