Butterscotch Pecan Crumb Cake

Directions

1. Preheat the oven to 350 degrees. Butter an 8- or possibly 9-inch round or possibly square baking pan; dust with flour, tapping out the excess, and set aside.
2. Into a medium bowl, sift together the flour, sugar, and salt. Add in the butter. With a pastry blender, 2 knives, or possibly your fingers, work the mix to create fine crumbs. Remove 1/2 c. of the crumbs; add in the pecans and set aside.
3. To the crumbs remaining in the bowl, add in the baking pwdr and baking soda, then beat in the buttermilk, vanilla, and egg just till blended. The batter won't be smooth; don't overbeat.
4. Spread the batter in the pan; sprinkle proportionately with the reserved crumbs.
5. Bake till the cake shrinks from the sides of the pan and the crumbs are golden brown, 40 to 45 min. Cold the cake in the pan on a wire rack. Serve hot or possibly at room temperature.
6. This recipe yields one 8- or possibly 9-inch cake.
7. Comments: Within the category of crumb cakes are those where the crumb mix is made first, a small amount is removed for topping the cake, and leaveners and liquid are added to the remainder to make the batter. The recipe can be doubled and baked in two 8-inch pans or possibly in one 9- by 13-inch pan.