Deluxe Coffee Cake - pecans

Method

• For the topping: Line a baking sheet with parchment paper.
• In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt.
• Stir to blend.
• Stir in the butter.
• The topping should form sandy clumps.
• Sprinkle the topping onto the baking sheet to break it up into smaller clumps.
• Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan.
• Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes.
• Alternatively, this can be done with an electric hand mixer.
• Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking.
• Meanwhile, sift together the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk together the buttermilk and yogurt until smooth.
• Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture.
• When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
• Transfer the batter to the greased baking pan, spreading it out evenly.
• Liberally sprinkle the cake with all of the topping.
• Take care to cover the whole top.
• Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
• Remove the cake from the oven and allow to cool for 30 minutes before serving.