Prep 10 mins
Cook 40 mins
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
- 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.
8in round pan was too small. Bundt pan would have been a better choice. Texture too dense. Not worth the effort.
The instructions for this recipe are spot on and it's really simple to put together. This cake is not as dense as Entenmann's (which I love) but it is just as tasty. I sifted the flour ingredients, and I forgot to add the pecans to the topping, so I sprinkled them over each layer of the topping. Otherwise I made as directed. The cake took the full 45 minutes to bake and when cooled, I dusted it lightly with confectioners' sugar. Buddha, who is not a big fan of coffee cake, also enjoyed it. Thanks for posting. :)