| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter; room temperature (1 |
|
|
; stick) |
| 1 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Plus 2 tablespoons sugar |
| 1 |
ts |
Ground cinnamon |
| 16 |
|
Pecan halves |
INSTRUCTIONS
Preheat oven to 350F. Butter and flour 9-inch square baking pan with
2-inch high sides. Using electric mixer, cream butter with brown
sugar in large bowl until fluffy. Add egg and vanilla and beat until
well blended. Sift flour, baking powder and baking soda together; mix
into butter alternately with buttermilk, beginning and ending with
dry ingredients. Pour into prepared pan.
Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl. Place
pecan halves atop cake batter, spacing evenly. Press each nut 1 inch
into batter. Spoon some sugar mixture into depressions created by
pecans. Sprinkle remaining sugar over cake.
Bake cake until tester inserted into center comes out clean, about 45
minutes. Cool cake completely in pan. (Can be prepared 1 day ahead.
Cover tightly and store at room temperature.)
Serves 16.
Bon Appetit October 1991
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