Servings: 12

Topping: subheading: Topping:
1 cup all-purpose flour 1 cup all-purpose flour
1 cup packed light brown sugar 1 cup packed light brown sugar
1 1/4 teaspoons ground cinnamon 1 ¼ teaspoons ground cinnamon
1/2 cup butter (1 stick), softened ½ cup butter (1 stick), softened
1/2 cup chopped pecans (optional) ½ cup chopped pecans (optional)
Cinnamon Sugar Filling: subheading: Cinnamon Sugar Filling:
1/3 cup light brown sugar ⅓ cup light brown sugar
3/4 teaspoon ground cinnamon ¾ teaspoon ground cinnamon
Cake Batter: subheading: Cake Batter:
3/4 cup butter, softened ¾ cup butter, softened
1/3 cup packed light brown sugar ⅓ cup packed light brown sugar
1/2 cup granulated sugar ½ cup granulated sugar
2 large eggs 2 large eggs
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 1/2 teaspoons vanilla extract 1 ½ teaspoons vanilla extract
2 cups all-purpose flour 2 cups all-purpose flour
1 teaspoons baking powder 1 teaspoons baking powder
1/4 teaspoon baking soda ¼ teaspoon baking soda
1/4 teaspoon salt ¼ teaspoon salt
1/3 cup buttermilk ⅓ cup buttermilk
1/3 cup whole milk ⅓ cup whole milk

Preheat the oven to 325 degrees F.
Topping: subheading: Topping:
Make the topping by combining the flour with the brown sugar and cinnamon in a medium bowl.
Mix in the softened butter and use your hands to combine until the mixture is crumbly and has the consistency of moist sand.
Filling: subheading: Filling:
Make the cinnamon sugar that will go in the middle of the cake by combining the light brown sugar with the cinnamon in a small bowl.
Cake Batter: subheading: Cake Batter:
In a large bowl, cream together the butter, ⅓ cup packed light brown sugar, and the granulated sugar with an electric mixer for 1 minute.
Add the eggs, oil, and vanilla and mix until fluffy.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Combine this dry mixture with the bowl of moist ingredients.
Add the buttermilk and milk and mix well.
Assembly: subheading: Assembly:
Spoon half of the batter into a 9x13-inch baking pan that has been buttered and dusted with a light coating of flour.
Sprinkle the cinnamon sugar Filling over the batter and pat it down into the batter.
Spread the rest of the batter over the Filling. Gently spread the batter around so that it spreads out to the edges of the pan.
Sprinkle the Topping over the batter, making sure that the Topping evenly covers all of the batter.
Bake the cake for 50 to 55 minutes, or until the edges just begin to turn light brown.
Cool and slice into 12 pieces.