Butterscotch Pecan Crumb Cake

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper for easy removal.

Combine 1¼ cups all-purpose flour, 1 cup firmly packed dark brown sugar, ¼ teaspoon salt, and ⅓ cup softened butter in a large bowl. Mix with a pastry cutter or fork until the mixture resembles coarse breadcrumbs.

Reserve 1 cup of the crumb mixture in a separate bowl and stir in the chopped pecans to create the crumb topping. Set aside.

To the remaining crumb mixture, add 1 teaspoon baking powder and ¼ teaspoon baking soda, stirring gently to combine.

Whisk together ½ cup buttermilk, 2 teaspoons pure vanilla extract, and 1 well-beaten egg in a small bowl until blended.

Pour the buttermilk mixture into the dry ingredients and stir just until combined; do not overmix as lumps are acceptable.

Spread the batter evenly into the prepared baking pan, then sprinkle the reserved pecan crumb topping in an even layer over the surface.

Bake for 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the crumb topping is golden brown.

Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.