"Serves 8-10. Cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week...."
INGREDIENTS
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1 Tablespoon flour, for coating the pan
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2 cups all-purpose flour
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1 cup + 2 Tablespoons granulated sugar
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1 teaspoon salt
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10 Tablespoons (1 and 1/4 stick) unsalted butter, lightly softened (still cool to touch)
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1 teaspoon baking powder
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1/2 tsp baking soda
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3/4 cup buttermilk, at room temperature*
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1 large egg, at room temperature*
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2 teaspoons vanilla extract
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2/3 cup brown sugar
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2 teaspoons ground cinnamon
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