|1 cup||Firmly packed light or dark brown sugar|
|½ cup||Butter, softened (generous 5 tbsp)|
|1 cup||Chopped pecans|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|2 teaspoons||Pure vanilla extract|
|1||Egg, beaten well|
This recipe can be doubled and baked in two 8 inch pans, or one 9x13 pan.
Preheat the oven to 3350F. Butter an 8 or 9 inch round or square baking pan; dust with flour, tapping out the excess, and set aside. Into a medium bowl, sift together the flour, sugar, and salt. Add the butter. With a pastry blender, 2 knives or your fingers, work the mixture to form fine crumbs. Remove ½ cup of the crumbs; add the pecans and set aside. To the crumbs remaining in the bowl, add the baking powder and baking soda, then beat in the buttermilk, vanilla, and egg just until blended. The batter with not be smooth, so do not overbeat. Spread the batter in the pan.
Sprinkle evenly with the crumbs that you set aside. Bake until the cake shrinks from the sides of the pan and the crubms are golden, 40-45 minutes.
Cool the cake in the pan on a wire rack. Serve warm or at room temperature.
Makes one 8 or 9 inch cake.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens