• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 60 gm butter, softened
  • 1/2 tsp cinnamon
  • 1/2 cup chopped pecan
  • For the Cake
  • 180 gm cup butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla essence
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk

Instructions

  1. Preheat oven to 325F/160C.
  2. Make topping by combining 1/2 cup flour with 1/2 cup brown sugar, 60 gm softened butter, and 1/2 teaspoon cinnamon in a bowl.
  3. Mixture should have the consistency of moist sand.
  4. Add 1/2 cup chopped pecans.
  5. In a large bowl, cream together 180 gm butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
  6. Add eggs and vanilla and mix well.
  7. In a separate bowl combine flour, baking powder and salt.
  8. Add this dry mixture to the moist ingredients a little at a time.
  9. Add milk and mix well.
  10. Spoon the batter into a 9 inches round or square cake tin that has been buttered and dusted with a light coating of flour.
  11. Spinkle the crumb topping over the batter.
  12. Be sure the topping completely covers the batter.
  13. Bake 50 minutes or until the edges just begin to brown. (check at about 40 mins)
  14. Let it cool.

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