This is a very good and moist cake recipe I received from my grandmother years ago. It makes a nice addition to any dinner table.
Ingredients
- packed brown sugar: 1 cup
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- pecans: 0.5 cup (chopped)
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- butter, room temperature: 0.5 cup
- white sugar: 1 cup
- apple butter: 0.75 cup
- vanilla extract: 1 tsp
- whole bran cereal or wheat germ: 0.5 cup
- sour cream: 1 cup
- eggs, room temperature: 2 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
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Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
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Sift together the flour, baking powder, baking soda, and salt.
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Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
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Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
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Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.
