Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For those with dietary preferences, you can substitute the buttermilk with a mixture of milk and lemon juice or a non-dairy milk alternative.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. Mama Lou always said that this step was the secret to a tender cake, so don’t rush it.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Gently fold in the chopped pecans. Ouma and I often debated over whether to toast the pecans first, but either way, they add a lovely crunch.
- Pour the batter into the prepared pan, spreading it evenly. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The kitchen will be filled with a comforting aroma that always reminds me of home.
- Allow the cake to cool in the pan on a wire rack before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International