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1
Preheat the oven to 350 degrees.
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2
Butter an 8- or possibly 9-inch round or possibly square baking pan; dust with flour, tapping out the excess, and set aside.
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3
Into a medium bowl, sift together the flour, sugar, and salt.
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4
Add in the butter.
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5
With a pastry blender, 2 knives, or possibly your fingers, work the mix to create fine crumbs.
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6
Remove 1/2 c. of the crumbs; add in the pecans and set aside.
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7
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.
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8
The batter won't be smooth; don't overbeat.
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9
Spread the batter in the pan; sprinkle proportionately with the reserved crumbs.
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10
Bake till the cake shrinks from the sides of the pan and the crumbs are golden brown, 40 to 45 min.
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11
Cold the cake in the pan on a wire rack.
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12
Serve hot or possibly at room temperature.
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13
This recipe yields one 8- or possibly 9-inch cake.
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14
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.
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15
The recipe can be doubled and baked in two 8-inch pans or possibly in one 9- by 13-inch pan.
