Follow Cookwork on Twitter
Follow Cookwork on Facebook

Buttermilk Crunch Cake



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


2 1/4 cups flour, divided
1 cup packed brown sugar
3/4 cup butter, softened
1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon, divided
1/4 tsp. salt
3/4 cup chopped walnuts
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 cup buttermilk


  1. 1
    In large mixing bowl combine 2 cups of the flour, brown sugar, butter, granulated sugar, 1/2 tsp. of the cinnamon, and salt. Beat with an electric mixer on low speed until mixture resembles fine crumbs. Reserve 3/4 cup of mixture; stir walnuts and 1 tsp. cinnamon into reserved mixture. Set nut mixture aside.
  2. 2
    In a small bowl stir together remaining 1/4 cup flour, baking powder, and baking soda. Stir into butter mixture. In a small bowl stir together egg and buttermilk; add to butter mixture. Beat until smooth. Pour batter into a greased and floured 13"x9"x2" baking pan. Sprinkle reserved nut mixture evenly over the batter; lightly press into batter. Bake at 350°F for 25 to 30 minutes or until done. Cool slightly on wire rack. Cut cake into squares; serve warm.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading