Butterscotch Pecan Crumb Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is sweet and nutty and yummy. A typical treat around Thanksgiving, when we often bake for others and give them secret surprises for the holiday! Ingredients:
1-1/4 cups flour |
1 cup firmly packed brown sugar (you can use light or dark) |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 cup chopped pecans |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 cup buttermilk |
2 teaspoons pure vanilla extract |
1 egg, beaten well |
whipped cream or vanilla ice cream to serve |
Directions:
1. This recipe can be doubled and baked in 2-8 inch pas or 1-9x13-inch pan.
2. Preheat the oven to 350°.
3. Butter an 8 or 9-inch round or square baking pan, dust with flour, tapping out the excess, and set aside.
4. In a medium bowl, sift together flour, sugar and salt.
5. Add the butter.
6. With a pastry blender, 2 knives or your fingers, work the mixture to form fine crumbs.
7. Remove 1/2 cup of the crumbs; add the pecans and set aside.
8. To the crumbs remaining in the bowl, add the baking powder and baking soda.
9. Beat in the buttermilk, vanilla and egg just until blended.
10. The batter will not be smooth, so be careful not to overbeat.
11. Spread the batter in the pan.
12. Sprinkle evenly with the crumbs that you set aside.
13. Bake until the cake shrinks from the sides of the pan and the crumbs are golden, 40-45 minutes.
14. Cool the cake in the pan on a wire rack.
15. Serve warm or at room temperature.
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