Ingredients
Serves 6-8
FOR THE CAKE:
3/4 stick butter, softened
1 scant cup sugar (I used 7/8 cup, which is 3/4 cup + 2 T.)
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 + 1/8 cup buttermilk
FOR THE TOPPING:
3/4 stick butter, softened
3/8 cups flour
3/4 cup brown sugar (or less — see updated notes)
1 scant tablespoon cinnamon
3/4 cup almonds or pecans, chopped (optional — see updated notes)
Preparation
