1 ½ cups (150 g) pecans, lightly toasted and finely chopped

½ cup (70 g) unbleached all-purpose flour

½ cup (105 g) sugar

½ cup (120 g) brown sugar

1 tsp ground cinnamon

½ cup (115 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 with a removable bottom.

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