Recipe: Butterscotch Pecan Crumb Cake

Hi Megan,

I found this recipe - it looks yummy. Maybe someone else will have other versions to share.

Betsy

From: Carriej999
Date: 1998/03/22
Newsgroups: rec.food.recipes

Butterscotch Pecan Crumb Cake

From: COFFEE CAKES by Ceri Hadda
As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

1 1/4 cups All-purpose flour
1 cup Firmly packed light or dark brown sugar
1/4 teaspoon Salt
1/3 cup Butter -- softened
1 cup Chopped pecans
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 cup Buttermilk
2 teaspoons Pure vanilla extract
1 Egg -- well beaten

Preheat the oven to 350 degrees. Butter an 8- or 9-inch round or square
baking pan; dust with flour, tapping out the excess, and set aside.

Into a medium bowl, sift together the flour, sugar, and salt. Add the
butter. With a pastry blender, 2 knives, or your fingers, work the mixture to
form fine crumbs. Remove 1/2 cup of the crumbs; add the pecans and set aside.

To the crumbs remaining in the bowl, add the baking powder and baking soda,
then beat in the buttermilk, vanilla, and egg just until blended. The batter
will not be smooth; do not overbeat.

Spread the batter in the pan; sprinkle evenly with the reserved crumbs.
Bake until the cake shrinks from the sides of the pan and the crumbs are
golden, 40 to 45 minutes. Cool the cake in the pan on a wire rack. Serve warm
or at room temperature. This recipe yields one 8- or 9-inch cake.

Comments: Within the category of crumb cakes are those where the crumb
mixture is made first, a small amount is removed for topping the cake, and
leaveners and liquid are added to the remainder to make the batter. The recipe
can be doubled and baked in two 8-inch pans or in one 9- by 13-inch pan.