1/2 cup (105 g) lightly packed brown sugar

1/2 cup (75 g) unbleached all-purpose flour

1/2 cup (50 g) roasted pecans, coarsely chopped

1/4 cup (55 g) sugar

2 tsp ground cinnamon

1/2 tsp salt

1/3 cup (75 g) unsalted butter, softened

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter an angel food cake pan.

In a bowl, combine all the dry ingredients. Stir in the butter and combine with your fingers until crumbly. Set aside.

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