Crunchy Top Butter Cake with Quick Caramel Icing
Crunchy Top Butter Cake with Quick Caramel Icing
    Instructions
    1. Preheat oven to 350 degrees. Coat a 9” x 9” baking pan (glass preferred) with cooking spray. Line the coated pan with parchment paper, leaving a 2-3 inch overhang for easy lift out. Lightly spray the parchment paper. Make the crunchy top. In a bowl, combine the butter, sugar, cinnamon and nuts. Using a pastry blender or fork, cut the ingredients together to the consistency of course meal. Spoon the crunchy top mixture into the prepared baking pan and spread evenly over the bottom. Make the cake. In the bowl of a stand mixer, or using electric beaters, mix together the butter, and sugar and beat until light and fluffy. Add adds, vanilla, milk or buttermilk and mix well. Add the cake flour, baking powder and salt and mix for about 3-4 minutes. Pour batter evenly over the crunchy top. Bake for 45-50 minutes or until a toothpick comes up clean. While cake is baking, make the caramel icing. In a medium saucepot, combing the brown sugar, half and half or heavy cream, butter and salt. Stir well and cook until mixture begins to boil, stirring often. Pour into a large bowl. Add vanilla and powdered sugar, and mix by hand or with electric beaters. (Consistency should be thick but pourable. If too thick, add a small amount of cream. If too runny, add more powdered sugar.) When cake is done, let cool for 10 minutes, and then drizzle caramel icing over top.