2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
Topping Mixture:
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
Combine first 7 ingredients, add buttermilk and eggs. Beat at low speed until moistened, beat at medium speed 2 minutes. Spoon batter into a greased and floured 13 x 9 x 2 inch pan. (I just spray with non stick cooking spray).
Combine 1/2 cup brown sugar, pecans and 1 tsp cinnamon (topping mixture). Sprinkle over batter. * Cover and refrigerate 8 – 12 hours. Uncover and bake 350 degrees for 30-35 minutes. Serve warm.
*Can bake immediately 350 degrees for 30 minutes. To reheat cover with foil and bake 350 degrees for five minutes.
When and which part does the melted butter go in? I have had it in the oven for 35 minutes and it is flat and very moist. When I was putting it together last night, I assumed the melted butter must go in the cake because it falls under the cake part of the recipe. HELP!!!
I prepared this last night and baked it this morning. The butter is definitely to go in the cake part, not the topping. I just mixed the dry ingredients together and then mixed in the butter, buttermilk and eggs. I sprinkled the topping (sugar and nuts) before covering overnight, and it turned out fine. It was nice and crunchy on top. I suspect your cake was flat and moist simply because it needed a longer bake time. I didn’t give my oven quite enough time to heat up entirely before I put the cake in. So I needed extra time anyway, but I suspect it might’ve needed another 5 minutes or so maybe if I had waited.
Good question, My guess would be to add the melted butter to the Topping Mixture to make a Glaze?
Nice recipe but what are the benefits of leaving it over night before baking ?