Ingredients

The following ingredients have 9 Servings
  • Finlandia unsalted butter for greasing pans
  • 2 1/4 cups all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup Finlandia unsalted butter (softened)
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold Finlandia unsalted butter (cubed)
  • 1 cup chopped pecans ((or walnuts))
  • 3/4 cup Finlandia unsalted butter (softened)
  • 16 ounces powdered sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons buttermilk

Instruction

  • Preheat oven to 350 degrees F. Lightly butter a 9x9-inch baking pan and line with parchment paper. Lightly butter the parchment paper.
  • Mix together 2 1/4 cups flour, baking powder, and 1/4 teaspoon salt in small bowl until combined. Set aside.
  • In a large mixing bowl, beat together 1 1/2 cups sugar and 3/4 cup butter with electric mixer until creamy. Beat in eggs one at a time then vanilla. Alternate beating in dry ingredients and buttermilk until just combined.
  • Pour cake batter into prepared pan. Bake cake at 350 degrees F for about 30-35 minutes or until toothpick inserted in the middle comes out clean. Set aside to cool completely. (Leave oven on)
  • Meanwhile, prepare crunch topping by mixing together 1 cup flour, 1/4 sugar, and 1/4 teaspoon of salt in small mixing bowl. Cut in 6 tablespoons cold cubed butter with a pastry cutter or two knives until mixture turns crumbly. Stir in chopped nuts.
  • Spread crunch topping mixture on a large baking sheet lined with aluminum foil or parchment paper. Bake at 350 degrees F for about 20-30 minutes, stirring occasionally, until crunchy and golden brown. Set aside to cool completely.
  • In a large mixing bowl, beat together 3/4 cup butter, powdered sugar, 1/8 teaspoon salt, and 1/2 teaspoon vanilla with an electric mixer on medium speed. Beat in buttermilk a little at a time until frosting is smooth and creamy.
  • To assemble, remove cake from pan onto a serving plate. Carefully cut cake in half horizontally with a serrated knife. Slide a thin baking sheet or pan to lift the top half of cake off. Spread half of frosting over bottom half of cake. Top with half of crunch topping. Place top layer of cake on top, and frost with remaining frosting and top with remaining crunch topping.