Coffee cake

                     ℂ𝕆𝔽𝔼𝔼 ℂ𝔸𝕂𝔼

           

•  Nonstick cooking spray,
•  for greasing 2 cups all-purpose flour, 
• plus more for dusting
•  1 cup firmly packed light brown sugar ⅔ cup
•  granulated sugar 1 teaspoon
•  baking soda ½ teaspoon 
• baking powder ¼ teaspoon
•  salt ½ teaspoon
•  freshly grated nutmeg ⅛ teaspoon 
• ground clove
• 1 cup
•  Buttermilk, room temperature
•  ½ cup (1 stick) unsalted butter, melted and cooled 
• 2 large eggs, room temperature 
• 1 teaspoon pure vanilla extract 
• TOPPING 
• ½ cup firmly packed light brown sugar 
• ½ cup finely chopped pecans 
• 1 teaspoon ground cinnamon

 1. Preheat the oven to 350°F. Grease a 9-inch square baking dish with the cooking spray and dust with some flour. Set aside.

2. To make the batter: In a large mixing bowl, sift together the dry ingredients: the flour, brown and granulated sugars, baking soda, baking powder, and salt. Add the nutmeg and cloves and stir until well combined.

Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, add the wet ingredients: the buttermilk, butter, eggs, and vanilla extract. Beat together for 1 minute. Add the flour mixture to the bowl of the mixer ⅓ at a time, beating at low speed for 2 to 3 minutes, until just combined. Turn off the mixer. Transfer the batter to the prepared baking dish.

4. To make the topping: In a small mixing bowl, combine the brown sugar, pecans, and cinnamon. Mix well and sprinkle evenly over the batter in the dish.

5. Bake for 35 to 40 minutes, until the cake springs back when lightly touched in the center and a wooden toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside to cool on a wire rack for 10 minutes before serving.

6. Transfer to a serving platter, slice, and serve warm.