Coffee Nut Cake
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Nuts||1⁄4 Cup (4 tbs), chopped|
In mixing bowl combine flour, sugar and butter with pastry blender until crumbly.
Take out 1/2 cup (125 mL), for topping.
In another smaller bowl, blend egg, buttermilk, soda, salt and vanilla and stir into dry ingredients quickly as you would for muffins.
To remaining mix add nuts and cinnamon.
Spoon half of this mixture into greased 6 cup (1.5 L) ring mold.
Add batter, then remaining topping.
Cook at 70% power for 8 minutes, then on HIGH 2-3 minutes or until cake tests done.
Turn pan 1/4 turn every 3 minutes if your oven does not have a turntable.