Cinnamon-Walnut Breakfast Cake

Makes one 10-inch cake

Prep: 15 minutes Cooking:

45-55 minutes

Keep 3-4 days

Ingredients:

Topping

½ cup walnuts, coarsely chopped

¼ firmly packed brown sugar

1 teaspoon ground cinnamon

Cake

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup buttermilk

Directions:

1. Preheat the oven to 350F.

2. Butter and flour a 10-inch tube pan. Mix the topping ingredients in a small bowl and sprinkle into the prepared pan.

3. Sift the flour, baking powder baking soda and salt in another large bowl.

4. Beat the butter, sugar and vanilla in a medium bowl with an electric mixer at medium speed until creamy.

5. Add the eggs, one at a time, until just blended after each addition.

6. With a mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk.

7. Spoon the batter into the prepared pan.

8. Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.

9. Cool the cake in the pan for 15 minutes. Then turn out onto a rack and let cool completely.