12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, divided

2 3/4 cups white whole-wheat flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1 3/4 cups buttermilk

Preheat oven to 350 F. Line a 9-inch-by-13-inch baking pan with foil, letting it overhang the sides; coat with cooking spray.

Spread pecans and brown sugar in the prepared pan; sprinkle with cinnamon and a pinch of salt, then drizzle with vanilla. Evenly distribute 5 tablespoons of the butter pieces over the nut mixture.

Whisk flour, granulated sugar, baking powder, baking soda and the remaining 1/2 teaspoon salt in a large bowl. Work the remaining 7 tablespoons butter into the flour mixture using a pastry blender, two knives or your fingertips until it's pea-sized. Make a well in the center of the mixture. Pour in buttermilk, and stir just until combined. Cover the nut mixture with dollops of dough (about 1 heaping tablespoon each); it's OK if there are a few uncovered spots.

Bake the coffee cake until bubbling around the edges and barely starting to brown on top, about 35 minutes. Invert a serving platter or cutting board on top of the hot cake; holding both, carefully turn them over and remove the baking pan. Spoon any stray topping back onto the cake. Let cool for 20 minutes. Serve warm.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)