Spiced Pecan Busy-Day Cake

Swan Valley Tammi's Note:

From my Better Homes & Gardens "New Cook Book" (10th ed., published in 1989!) Found this today while looking for a good, simple recipe that my almost-5-yr old daughter could help me with. It's great for that reason -- extremely quick and easy -- but it also tastes really good, especially the topping!! Nice and moist and not too sweet.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8-12

Yield: 1.0 cake

Cake

• 1 1⁄3; cups all-purpose flour
• 2⁄3; cup sugar
• 2 teaspoons baking powder
• 1⁄8; teaspoon nutmeg (or allspice)
• 2⁄3; cup milk
• ¼ cup margarine , softened (or butter)
• 1 egg
• 1 teaspoon vanilla
• ½ cup chopped pecans (or walnuts)

Topping

• ¼ cup packed brown sugar
• 2 tablespoons margarine , softened (or butter)
• 1 tablespoon milk
• ½ cup flaked coconut
• ¼ cup chopped nuts (optional)

Directions:

1. For cake: In a bowl, combine flour, sugar, baking powder, and nutmeg. Add milk, margarine, egg, and vanilla.
2. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Add nuts and stir to combine.
3. Pour batter into a greased 8x8" METAL pan (or 8-1/2" or 9" round pan) and bake at 350F for 25-30 minutes.
4. For topping: In a bowl, beat sugar and margarine till combined. Stir in milk, coconut, and nuts (if using.).
5. Spread over WARM cake in pan and broil about 4" from heat for 2-4 minutes, or until crispy and golden.