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1-1/2 cups dark brown sugar |
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1 cup chopped nuts - I like
to use almond slivers |
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2 teaspoons cinnamon |
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1 cup white sugar |
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1 cup softened butter or margerine |
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2 eggs |
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3 cups all-purpose unbleached
flour |
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3 teaspoons baking powder |
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1/2 teaspon salt |
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1 cup milk |
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1/2 cup melted butter |
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Coffee
Cake Glaze - optional (I've never bothered) |
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Sharon Cadwallader
The San Francisco Chronicle
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Preheat oven to 375°F. Grease a 9
x 13-inch baking pan.
Combine the brown sugar, nuts and cinnamon in a small bowl; set
aside. Cream the sugar and butter until fluffy, then beat in the
eggs.
Combine the flour, baking powder and salt; stir to mix well. Add
to the creamed mixture alternately with the milk.
Spread half of the batter into the prepared pan; sprinkle with half
of the sugar mixture.
Spread the remaining batter in the pan; sprinkle with the remaining
sugar mixture. Drizzle with the melted butter.
Bake for 30 to 40 minutes, or until a cake tester inserted into
the middle of the cake comesout free of batter.
While the cake is still warm, frost with Coffee
Cake Glaze.
Like me, some may find cake this cake plenty sweet without glaze.
Serves 8 to 10.
Nutritional Information:
PER SERVING: 680 calories, 7 g protein, 82 g carbohydrate, 38g fat
(19 g saturated), 120 mg cholesterol, 479 mg sodium, 1 g fiber. |
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Recipes