 | | Directions | TOPPING:
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
- Combine the brown sugar, flour, cinnamon, and salt in a bowl; and then cut the cold butter into tabs and add it to the mixture.
- Using a pastry blender, fork, or your fingertips, work the butter into the brown sugar and flour mixture. Mixture will be crumbly; set aside.
CAKE:
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time; mix in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to combine.
- Add half the flour mixture to the creamed butter and sugar; beat on low until mixed and then beat in the buttermilk.
- Add in the remaining flour mixture and beat just until well mixed.
- Spread half of the batter in the bottom of the prepared cake pan; then sprinkle 1 cup of the streusel over the layer of batter.
- Spread the remaining batter on top of the streusel layer; spread out evenly. Crumble the remaining streusel over the top.
- Bake for 25 or 30 minutes or until a toothpick poked in the center comes out clean. Do not over bake. Cool on a wire rack in the pan or serve while warm.
Note: If you don't have buttermilk, use this substitute: add 2 tbsp. of white vinegar to 3/4 cup of milk plus 2 tbsp. of milk and let set for 5 minutes. |
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 cake pan
Servings: 15
Serving Size: 1 piece
|  | | Ingredients | | - | | TOPPING: |
| - | | 1 cup brown sugar |
| - | | 1 cup flour |
| - | | 2 teaspoons cinnamon |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup butter - cold |
| - | | CAKE: |
| - | | 1/2 cup butter - softened |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 1 teaspoon vanilla |
| - | | 2 1/4 cups flour |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 1 cup buttermilk |
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