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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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It's so convenient to mix up this old-fashioned breakfast treat the night before and bake it fresh the morning you serve it. We like the cake's light texture and nutty brown sugar topping spiced with cinnamon and nutmeg. -Patricia Throlson, Clear Lake, Minnesota. Ingredients:
1/3 cup butter, softened |
1/2 cup sugar |
1/4 cup packed brown sugar |
1 egg, lightly beaten |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 cup buttermilk |
topping: |
1/4 cup packed brown sugar |
1/4 cup finely chopped pecans |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg, optional |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition.
2. Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight.
3. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.
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