Ingredients
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1/3 cup light brown sugar, packed (2 1/3 ounces)
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1/3 cup granulated sugar (2 1/3 ounces)
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1 tablespoon ground cinnamon
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1 tablespoon unsalted butter, melted and cooled
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1 cup almonds or 1 cup walnuts, chopped coarse
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3 cups unbleached all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/4 teaspoon table salt
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1 3/4 cups buttermilk or 1 3/4 cups plain yogurt
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1 cup packed light brown sugar (7 ounces)
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1 cup granulated sugar (7 ounces)
Instructions
- For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
- Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
- Using rubber spatula, scrape batter into prepared pan and smooth top.
- Sprinkle streusel evenly over batter.
- Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
- Cool cake on wire rack for 15 minutes before slicing and serving.
- Serves 8.