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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love cooking with Buttermilk.... This is a great brunch cake or just to have to eat with your coffee...Nice to serve to company... Ingredients:
1 teaspoon unsalted butter, softened |
12 tablespoons unsalted butter, cut into bits |
2 cups sifted all purpose flour |
1 1/2 teaspoond baking powder |
1 cup light brown sugar |
2/3 cup buttermilk |
1 egg, slightly beaten |
1/2 cup finely chopped pecans or almonds |
1 teaspoon ground cinnamon |
1/2 cup currants |
Directions:
1. Preheat oven to 425 degrees.
2. With teaspoon of softened butter, grease and flour 9 inch layer cake pan.
3. Combine flour, baking powder, brown sugar and butter bits, and rub them together with your fingertips until they look like fine crumbs.
4. Set aside 1/2 cup of the mixture to be used for the topping.
5. Into the mixture remaining in the bowl, gradually stir in the buttermilk, egg, nuts, cinnamon and currants until smooth.
6. Pour into pan and sprinkle the top evenly with the reserved crumb mixture.
7. Bake for 15 minutes, then reduce heat to 375 degrees.
8. Bake for an additional 20 to 25 minutes, or until a small knife inserted into the center comes out clean.
9. Serve warm or at room temperature.
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