Preheat oven to 350°F if using a nonstick pan or 325°F if using a glass dish.

Grease a bundt cake or 9×13 inch pan and set aside.

In a large bowl, combine flour, brown sugar, and salt.

Use a pastry blender to cut in butter until mixture resembles coarse crumbs. {Or, if you’re like me and don’t have a pastry blender – stick it all in your stand mixer with the whisk attachment and whisk away.} Set aside 1/2 cup of the crumb mixture.

Stir baking powder, baking soda, cinnamon, and nutmeg into the remaining crumb mixture.

In a medium bowl combine eggs and buttermilk.

Add egg mixture all at once to cinnamon mixture, stirring just until moistened.

Spoon batter evenly into prepared pan or dish.

If using a 9×13 inch pan, sprinkle the reserved 1/2 cup crumb mixture over the batter.

Bake for 32-35 minutes or until a toothpick inserted near the center comes out clean.

If you used a bundt cake pan, sprinkle the reserved 1/2 cup crumb mixture over warm cake.

In a small bowl, combine powdered sugar, vanilla, and milk until smooth.

Spoon evenly over your coffee cake.

Serve warm with fruit and/or scrambled eggs.