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Ingredients
- TOPPING:
- 1 cuplightbrownsugar,packed
- 1 cupall-purposeflour
- 2 teaspoonscinnamon
- 1/4 teaspoonsalt
- 1 stick(1/2cup)coldunsaltedbutter,cutup
- CAKE:
- 21/4 cupsall-purposeflour
- 1 teaspoonbakingpowder
- 1/2 teaspoonbakingsoda
- 1/4 teaspoonsalt
- 1/2 cup(1stick)unsaltedbutter,softened
- 1 cup sugar
- 2 eggs
- 1 teaspoonvanillaextract
- 1 cupbuttermilk
Details
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
Heat oven to 350°F.
Line a 9-inch square pan with foil; coat foil with nonstick cooking spray.
Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.
Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.
On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.
Bake at 350°F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
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