Categories: Cakes - Frosting - Icing
Ingredients
- Cake:
- 2 12/ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 3/4 tsp. salt
- 2 sticks butter, softened
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1 cup buttermilk (or a mixture of plain yogurt thinned with milk)
- 2 cups peeled, cored and diced apples
- Topping:
- 1/2 cup sugar
- 3 Tbsp. flour
- 1 1/2 tsp. ground cinnamon
- 3 Tbsp. cold butter, cut into pieces
- 3/4 cup coarsely chopped pecans
Directions
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Heat oven to 350 degrees. Butter a 13 × 9-inch baking pan; set aside.
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To make the cake: Sift the flour, baking powder, baking soda, cinnamon and salt onto a sheet of wax paper; set aside.
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In a large bowl, beat the butter with an electric mixer until creamy. Gradually ass the white and brown sugars, beating until light and fluffy. Add the eggs, one at a time, and beat until smooth. Add the dry ingredients alternately with the buttermilk, beginning and ending with dry ingredients. Stir in apples just until blended; do not overmix. Pour into prepared pan.
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To make the Topping: In a bowl or food processor, cut together the sugar, flour, cinnamon and butter until crumbly. Stir in nuts. Scatter over cake batter evenly.
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Bake cake until a toothpick inserted in middle comes out clean, about 50 minutes. Cool on wire rack. Cut into large squares and serve lukewarm or at room temperature, directly from the pan.