• Grease an 8×8 baking dish, and pre-heat the oven to 350° F.

Coffee Cake Batter:

• Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
• In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
• Mix together the evaporated milk and lemon juice in a liquid measuring cup.
• Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
• At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.

Streusel Topping:

• Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
• Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.

Layer the Cake:

• Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
• Cover with half the batter.
• Then crumble 1/3 more of the praline topping mixture.
• Scoop and spread the remaining batter on top of that.
• Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
• Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.