This was a simple and quite good cake - from the book "Coffee Cakes" by Lou Seibert Pappas - a wonderful little book just filled with all sorts of sweet and savory cakes that are super easy to make. I am not too sure about posting the recipe, but I wanted to share it - so here it is.....
4 Tbls Cold unsalted butter, cut into buts
1/3 C AP Flour
1/2 C Firmly packed Brown Sugar
1 Teas Ground Cinnamon (I was out so used a combo of ground clove, and nutmeg)
1 C Pecan Pieces
4 Tbls unsalted butter room temp
1/2 C Firmly packed brown sugar
1/2 C White Sugar
2 Large eggs, room temp
1 Teas Vanilla Extract
2C AP Flour
1Teas Baking Soda
1 teas Baking Powder
1/4 Teas Salt
1 C Buttermilk or plain yogurt (I only had one of the 6 oz plain yogurt cups so made up the difference with sour cream, it worked fine)
- Preheat oven to 350 degrees. Butter a 9 inch spring form pan and line the bottom with a piece of parchment paper
- To make the streusel topping: In a food processor, combine the butter, flour, brown sugar and spice. Process the butter in until mixture forms coarse crumbs. Stir in the nuts and set aside.
- In a large bowl, cream the butter and sugars until light and fluffy (it stayed pretty grainy I thought, but whatever) Add eggs one at a time, then vanilla, beat until smooth. In another bowl sift the flour, soda, powder and slat together. Add to creamed mixture alternately with buttermilk or yogurt in 2 increments. Beat until smooth. Spread evenly in the prepared pan and then sprinkle evenly with the topping.
- Bake for 30 to 35 mins, or until the cake is golden brown and tests out clean. Let cool in pan for about 10 mins, then remove the sides and let cool completely. Cut cake into wedges to serve. Makes on 9 inch cake; serves about 10