Ingredients

• 3 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 2 cups granulated sugar
• 1 tsp. vanilla
• 4 eggs
• 1 cup buttermilk
• 1 cup packed brown sugar
• 1 Tbsp. flour
• 1 tsp. ground cinnamon
• 2 Tbsp. butter, softened
• 1 cup chopped nuts
• 1 cup powdered sugar
• 1 Tbsp. 2% milk

Directions

1. HEAT oven to 350ºF.
2. SIFT together 3 cups flour, baking powder and salt; set aside. Beat ½ cup butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating after each until well blended. Add flour mixture alternately with buttermilk, beating well after each addition. Pour into 13x9-inch pan sprayed with cooking spray.
3. MIX brown sugar, 1 Tbsp. flour and cinnamon in medium bowl until well blended. Add 2 Tbsp. butter; mix well. Stir in nuts. Sprinkle over cake batter; swirl into batter with knife.
4. BAKE 30 min. or until toothpick inserted in center comes out clean.
5. MIX powdered sugar and 2% milk until well blended; drizzle over cake.

Suggestion:

1. Serve warm with a hot cup of brewed GEVALIA KAFFE Creme Brulee.

Substitute:

1. Substitute cooled brewed strong GEVALIA KAFFE Creme Brulee for the 2% milk.