*Note: double the recipe if you want to use a Bundt cake/ring mold - you won't end up using all the batter, but if you don't double it, it won't fill up the mold enough.
Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts
Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk
Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk
Directions:
*Heat the oven to 350 F
**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts
**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)
*Bake for 50-60 min until cake tester inserted is clean
*Cool on wire rack
**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm
Source: "My Momma"
Submitted by: Michelle Meadows Turner
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