Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup pecans, toasted and chopped
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, cold and cubed
Instructions:
Make the Cake Batter:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Fold in Pecans: Gently fold in the toasted pecans.
Prepare the Streusel Topping:
- Combine Dry Ingredients: In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and nutmeg.
- Cut in Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
Assemble and Bake:
- Pour Batter: Pour the cake batter into the prepared baking pan.
- Sprinkle Streusel: Sprinkle the streusel topping evenly over the batter.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely before slicing and serving.
Enjoy your delicious Cinnamon Pecan Cake!