This was the go-to recipe for any sleepover hosted by David, Helen or Laura and I sometimes hear from their friends that they still remember it served warm at breakfast. It originally came from my mother and I recently found her dogeared, faded copy in her distinctive handwriting. It is quick, moist, tasty and, for some unknown reason, better than any other.
Mom
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 cups brown sugar
- 2/3 cup butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
- 2 eggs
Preheat oven to 350°F. Grease or line a 9″x13″ pan.
Combine flour, salt, sugar and butter. Mix until crumbly. Reserve 1/2 cup to use as topping. Add baking powder, soda and spices to remaining mixture and combine. Add buttermilk and eggs and mix.
Pour into prepared pan. Sprinkle with reserved crumbs. Chopped nuts may be sprinkled over the crumbs, if desired.
Bake for 30-40 minutes, until toothpick inserted in the center comes out clean.
Spencer Family Cookbook 