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

Julie DeSchepper, Overland Park, Kan.
Recipe by MyRecipes January 2015

Gallery

Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
bake:
40 mins
chill:
8 hrs
total:
8 hrs 55 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

419 calories; fat 21g; saturated fat 8g; protein 6g; carbohydrates 54g; fiber 2g; cholesterol 59mg; sodium 283mg.
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