Chuck Burgess | Heart of Texas EC

Burgess’ mom was from Texas, his dad from New York. His dad’s family shared this cake recipe with Mom. It’s now a family favorite and sure to be your new favorite too. This Yankee Cake is a cinnamony sweet surprise sprinkled with sugar and nuts.

—Vianney Rodriguez, Food Editor

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup plus 1 tablespoon sugar, divided use
7 tablespoons (7/8 stick) butter, softened, divided use
1 egg
1/2 cup heavy cream
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch pan with cooking spray.

2. In a medium bowl, mix together flour, salt and baking powder.

3. In a large bowl, beat 1 cup sugar and 5 tablespoons butter at medium speed until light and fluffy. Reduce speed to low and add egg, heavy cream, milk and vanilla. Mix until combined, scraping down sides.

4. Add flour mixture and mix until combined.

5. Spread batter evenly into prepared pan. Sprinkle with remaining 1 tablespoon sugar plus cinnamon and nuts. Dot with remaining 2 tablespoons butter.

6. Bake 25–30 minutes, until edges are lightly golden and a toothpick inserted comes out clean.

Serves 12.