This cake was fabulous. I've made it twice this week with rave reviews. I did make a few additions that I think really added to the cake (and fat content). I toasted about half a cup of coconut with the pecans. I did the milk-and-lemon-juice trick instead of buttermilk, since I never have it around (1/2 Tbls lemon juice + 1/2 cup lowfat milk). Instead of making a glaze for the top, I made a crumb topping with 1/2 cup brown sugar, 1/4 cup whole wheat flour, 1/4 cup butter, and 1/2 cup oats. Thanks for posting, this will be in the regular rotation of "desserts I bring to people's houses."
This coffee cake is simple, moist and flavorful. Can't ask for much more than that! Thanks for sharing.