This is a great treat for Sunday morning breakfast or a special brunch. A steaming cup of coffee along with this cake and you will be in Heaven. When I would wake up as a child, and smell this baking, it did not take me very long to get down the stairs to the kitchen. Back then it was a big glass of cold milk along with it, but now it is a hot cup of coffee. This cake is so light and crumbly, but moist like you wouldn’t believe. I just know y’all or gonna love it.
- 2 Cups All-Purpose Flour
- 1 Cup Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/3 Cup Butter, Softened
- 1 Cup Milk
- 1 Egg
- 1 teaspoon vanilla
- 1/4 Cup Flour
- 1/2 Cup pecans (or your choice of nut)
- 1/3 Cup Packed Light Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 3 Tablespoons Cold Butter
In a small bowl mix together the Streusel ingredients until crumbly. Heat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt, butter, milk and egg. Beat with a mixer on low speed for 30 seconds, then continue at medium speed for 2 minutes.
Spread half of batter in a greased 13 x 9 inch pan.
Mix the flour, brown sugar, cinnamon and nutmeg in bowl. Cut in the butter till it all comes together in moist chunks. Add in the crushed pecans and mix well.
Sprinkle with half of Streusel mixture. Top with remaining batter and Streusel.
Bake until wooden pick comes out clean (35 to 40 minutes). ……………………………
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