Cinnamon-Nut Cake
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1
Egg1 tsp
Vanilla Extract1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 cup
Buttermilk1 tsp
Ground Cinnamon16
Pecan HalvesDirections:
1
(Can be prepared 1 day ahead
2
Cover tightly and store at room temperature)
3
Bake cake until tester inserted into center comes out clean, about 45 minutes
4
Cool cake completely in pan
5
Preheat oven to 350°F
6
Butter and flour 9-inch square baking pan with 2-inch high sides
7
Using electric mixer, cream butter with brown sugar in large bowl until fluffy
8
Add egg and vanilla and beat until well blended
9
Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients
10
Pour into prepared pan
11
Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl
12
Place pecan halves atop cake batter, spacing evenly
13
Press each nut 1 inch into batter
14
Spoon some sugar mixture into depressions created by pecans
15
Sprinkle remaining sugar over cake
16
Bake cake until tester inserted into center comes out clean, about 45 minutes
17
Cool cake completely in pan
18
(Can be prepared 1 day ahead
19
Cover tightly and store at room temperature
20
) Preheat oven to 350°F
21
Butter and flour 9-inch square baking pan with 2-inch high sides
22
Using electric mixer, cream butter with brown sugar in large bowl until fluffy
23
Add egg and vanilla and beat until well blended
24
Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients
25
Pour into prepared pan
26
Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl
27
Place pecan halves atop cake batter, spacing evenly
28
Press each nut 1 inch into batter
29
Spoon some sugar mixture into depressions created by pecans
30
Sprinkle remaining sugar over cake