As much as I loved all the ingredients in this recipe it still didn't come out quite as good as I hoped. It wasn't bad, just a little...lacking... But it did undergo a transformation overnight and was so much better the next day. It does mention that this cake will stay nice for up to four days.
So I will recommend it, but keep in mind that it does have a serious amount of pecans. If you aren't a pecan fan, or can't bring yourself to pay for them then I think walnuts would be delicious!
First of all, get an 8 inch springform (or 9, that's what I used) then line the bottom with some parchment paper, and grease the sides. Then turn on the oven to 350 F.
Chop up 1 1/2 to 2 cups of pecans (or nuts of your choice)
Crumb Topping: 1/4 a cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 a cup unbleached all purpose flour, 1/2 a teaspoon ground ginger, 1/2 a teaspoon of cinnamon and a teaspoon of mace.
Take 6 tablespoons of unsalted butter and cut into small pieces.
Add to the sugar mixture, you can do a couple of quick pulses in a food processor, or by hand. You want course crumbs. Add the nuts and set aside.
Cake:
Wet ingredients: Cream 4 tablespoons (1/2 stick) unsalted butter, 1/2 a cup (packed) brown sugar, 1/2 a cup granulated sugar. Then add 2 large eggs, and 2 teaspoons vanilla.
Dry ingredients: 2 cups unbleached all purpose flour, 1 teaspoon baking powder, 1 teaspoon of baking soda and 1/4 a teaspoon of salt.
Add the dry ingredients to the wet alternately with one cup of buttermilk. Don't over stir, or the cake will be tough.
Spoon half the batter into the pan, sprinkle with half the crumb topping, then the other half of batter and remaining crumb.
Bake at 350 F 40-45 minutes, or until cake tester (or butter knife) comes out clean. Let cool completely, then let sit at least 12 hours (or overnight) before eating.
This looks so good. I would love to make that smell in my kitchen.
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