Cinnamon, pecans, crunchy topping.
This is put together the night before, refrigerated and then baked the next day.
This recipe is from Michelle Bakel
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 2/3 cup shortening
- 1 cup buttermilk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1 tsp baking soda
Topping
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 cup chopped pecans
Directions
- Grease 9×13 pan or a Bundt or tube pan.
- In large bowl mix flour, sugar, brown sugar, shortening, buttermilk, soda, baking powder, cinnamon, salt, and eggs.
- Blend on low speed of mixer.
- In small bowl mix brown sugar, granulated sugar, cinnamon, and nuts.
- Pour half of the cake batter into pan; sprinkle half of the topping mix over.
- Repeat a second time.
- Cover and refrigerate overnight.
- Preheat oven to 350°F.
- Bake at 350°F for 30-40 minutes. If using a Bundt or Tube pan increase cooking time to 50-60 minutes. Check with toothpick!