Instructions: Have all ingredients at room temperature - 68 to 70 degrees. Position rack in center of oven. Preheat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 10" springform pan. Sprinkle the bottom of the pan with breadcrumbs and turn lightly to coat. Tap out the excess crumbs. In a large bowl, whisk together the next three

ingredients until well blended. Add and cut in butter with a whisk until the mixture resembles coarse crumbs. Remove 1 c of the crumbs to a separate bowl and set aside. Add to the mixture remaining in the large bowl and whisk thorougly the baking soda and powder. Add the buttemilk, egg, and vanilla. Whisk vigorously until the batter is smooth and fluffy,

1 1/2 to 2 minutes. (The batter is heavy. If you prefer, beat on medium high speed for about 1 minute). Scrape the batter into the prepared pan and smooth the top. For the streusel topping, add the reserved crumbs and toss with a fork until blended the nuts, brown sugar, and cinnamon.

Sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in the center comes out clean, 50 to 65 minutes. Let cool in the pan on a

rack for 5 to 10 minutes. Slide a slim knife around the cake to detach it

from the pan. Remove the pan side. Let cool on the rack for 1 1/2 hours before serving.

NOTES : This is a moist coffeecake with an extravagantly crumbly top. A portion of the dry ingredients becomes a streusel topping, while the rest is turned into a rich cake with the addition of buttermilk and an egg.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.