2 c Brown sugar; firmly packed
2 c Flour
1/2 c Margarine
1 Egg; unbeaten
1 c Buttermilk
1 ts Baking soda
1 ts Vanilla
1 ts Lemon juice
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 c Nuts
Preheat oven to 350 F. / Grease and flour 9×13 inch pan/ bake 25-30 inch
pan.
1. Mix brown sugar and flour; then cut in shortening with a knife or pastry
blender until crumbly.
2. Set aside 1 cup of this crumbly mixture for the topping. To the
remainder add eggs, and beat until well blended; then add the buttermilk
which has been combined with the next 6 ingredients. Mix together
thoroughly.
3. Spread batter into a greased and floured 9x13x2 inch pan for a single
recipe. 4. Add nuts to the crumbly mixture and sprinkle over the top.
NOTES : “This is a good pan cake that needs no frosting since the topping
is baked with the cake. Delicious, and especially suited for breakfasts and
brunch. Make a big batch to have on hand in your freezer for impromptu
entertaining”
Yields
1 servings