Recipe by Sue Lau
An old-fashioned classic! I always loved this as a child. Tastes great with a cold glass of milk, although nowadays I like to have a nice cup of cappuccino. :)
- 1⁄4 cup light brown sugar
- 1⁄4 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground mace
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon ground allspice
- 6 tablespoons butter, cut into small pieces
- 2 cups coarsely chopped pecans
- 4 tablespoons butter
- 1⁄2 cup light brown sugar
- 1⁄2 cup sugar
- 2 large eggs, lightly beaten
- 2 1⁄2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
Directions See How It's Made
- Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
- To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
- Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
- To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
- Separately combine flour, baking powder, baking soda, and salt; mix well.
- Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
- Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
- Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
- Remove cake from oven and cool in pan 15-20 minutes.
- To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.