Butterscotch Pecan Crumb Cake

Description
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1¼ cups all purpose flour
 * 1 cup firmly packed dark brown sugar
 * ¼ teaspoon salt
 * ⅓ cup butter softened
 * 1 cup chopped pecans
 * 1 teaspoon baking powder
 * ¼ teaspoon baking soda
 * ½ cup buttermilk
 * 2 teaspoons pure vanilla extract
 * 1 egg well beaten

Directions

 * 1) Preheat oven to 350°F.
 * 2) Butter and flour a round baking pan shaking out excess.
 * 3) In medium bowl sift flour, sugar and salt then add butter.
 * 4) With a pastry blender work mixture to form fine crumbs.
 * 5) Remove ½ cup crumbs then add pecans and set aside.
 * 6) To crumbs remaining in bowl add baking powder and baking soda.
 * 7) Beat in buttermilk, vanilla and egg just until blended.
 * 8) The batter will not be smooth.
 * 9) Spread batter in pan and sprinkle evenly with reserved crumbs.
 * 10) Bake for 45 minutes then cool in pan on a wire rack.
 * 11) Serve warm or at room temperature.