Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep Time
15 Mins
Bake Time
40 Mins
Chill Time
8 Hours
Yield
Serves 12

"I adapted this cake from my daughter's school cookbook." Julie DeSchepper, 61, Overland Park, Kan.

How to Make It

Step 1

Grease a 9-by-13-inch baking pan. Whisk together flour, baking powder, baking soda, salt and 1 tsp. cinnamon in a medium bowl. In a small bowl, make topping: Mix together walnuts, nutmeg, 1/2 cup brown sugar and remaining 1/2 tsp. cinnamon.

Step 2

In a large bowl, using an electric mixer on medium speed, beat together butter, sugar and remaining 1/2 cup brown sugar until light, about 3 minutes. Mix in eggs on low speed. Add 1/3 cup buttermilk, then 1/2 of flour mixture. Repeat until fully combined. Scrape batter evenly into pan. Sprinkle topping over, cover and refrigerate for 8 to 24 hours.

Step 3

Preheat oven to 350°F. Uncover cake and bake until a toothpick inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack for at least 10 minutes.

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