Rather than digging up the old thread Angelamaria started (which didn't have the cake name in the title), I thought I would start a new one since this cake is so good.
Here is the original thread:
what kind of pan do I need for this cake
my cake came out differently from angelamaria's based on her review, but one thing we agree on is that it is excellent.
I added a struesel topping which wasn't in the original recipe. Here is the recipe as I made it. Please check the original thread to see the recipe as Angelamaria posted it. It is an interesting cake because it uses so much buttermilk yet no eggs.
This cake is VERY moist and tender. Just delicious. And I thought the streusel added a lot to the cake. Unlike angelamaria, I didn't taste any buttermilk twang and my cake was uniform in texture.
Here are a couple of pictures, but I have to say that these pictures simply don't do the cake justice. It is hard to convey the great taste and texture in a little computer picture.
Thanks for this great recipe!
* Exported from MasterCook *
Hoosier Amish Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups brown sugar
2 cups buttermilk
2 tsp baking soda
3 cups all-purpose flour
1 tsp vanilla
1 tsp cinnamon
6 tbsps butter -- softened
2/3 c brown sugar
2/3 c flour
Cream the butter and brown sugar . Add buttermilk and baking soda; mix well to combine. (batter will look somewhat curdled.) Add flour, vanilla and cinnamon. Stir until combined. Pour into greased and floured 13x9 pan. Make the streusel: Use a pastry blender to cut brown sugar and flour into butter to make coarse crumbs. (if no pastry blender is available, just use a mixer. no big deal.) Sprinkle steusel evenly over batter. Bake at 350 for 40-45 minutes.
source: posted by angelamaria