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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
- Preheat oven to 325F/160C.
- 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.
- Mixture should have the consistency of moist sand.
- Add 1/2 cup chopped pecans.
- 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.
- Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt.
- Add this dry mixture to the moist ingredients a little at a time.
- Add milk and mix well.
- Spoon the batter into a 9 inches round or square cake tin that has been buttered and dusted with a light coating of flour.
- Spinkle the crumb topping over the batter.
- Be sure the topping completely covers the batter.
- Bake 50 minutes or until the edges just begin to brown. (check at about 40 mins)
- Let it cool.
