Recipe: Spiced Brown Sugar-Pecan Coffee Cake is a sweet indulgence for the holidays

This cake is great to serve at breakfast to visiting relatives.

Coffeecakes adorned with crumb toppings are my favorite. They can be a welcome sweet indulgence over the holidays, especially when seeking out a breakfast treat for overnight guests.

The topping is rich in spices, boasting ground cinnamon, mace, and ginger. Once the crumbly mixture is combined, a generous addition of pecans is stirred in; the nuts add substantial flavor and crunch to this morning pleasure. The crumb mixture is used both layered inside the cake and on top.

Spiced Brown Sugar-Pecan Coffeecake

Yield: 8 to 10 servings

INGREDIENTS

Topping: 1/4 cup light brown sugar, 1/4 cup granulated sugar, 1/2 cup unbleached all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground mace, 1/2 teaspoon ground ginger, 6 tablespoons (3/4 stick) cold unsalted butter, (cut into pieces), 2 cups (8 ounces) pecans (coarsely chopped)

Coffeecake:

4 tablespoons (1/2 stick) unsalted butter

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

DIRECTIONS

1. Preheat oven to 350 degrees. Line bottom of 8-inch springform pan or 2-inch-deep removable-bottom tart pan with parchment paper and grease sides.

2. Prepare topping: Combine sugars, flour and spices in small bowl or work bowl of food processor fitted with metal blade. Cut in butter with fingers, or pulse on/off if using food processor until mixture forms coarse crumbs; do not overprocess or mixture will turn into dough. Add pecans; mix and set aside.

2. Prepare cake: In bowl using wooden spoon, or in bowl of heavy-duty mixer, cream butter and sugars. Add eggs and vanilla. Beat until smooth. In another bowl, place flour, baking powder, baking soda and salt; stir with whisk to combine. Add to creamed mixture in small batches, alternating with small amounts of buttermilk. Beat until batter has creamy consistency, about 1 minute.

3. Scrape half of batter into prepared pan. Sprinkle evenly with half of topping. Spoon remaining batter over and sprinkle with remaining crumb topping.

4. Bake in center of preheated oven until cake tester inserted in center comes out clean, about 45-55 minutes (baking times can vary depending on type of pan). Remove cake from oven and let cool in pan on cooling rack. To serve, remove the sides of the pan and peel off parchment paper.

Source: “The Best Quick Breads” by Beth Hensperger

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.