Recipe from The Joys of Lavender
1 cup chopped walnuts
1/2 cup brown sugar
3 tsp. cinnamon
Mix together and set aside in a small bowl.
3 cups all-purpose flour
1 tsp. baking soda
1 tbs. baking powder
1 tsp. salt
Mix the dry ingredients together in a medium mixing bowl.
3/4 cups butter softened
1 cup sugar
2 tsp. dried lavender buds (pulse this in food processor with 1/2 cup of above sugar)
1/2 cup of brown sugar
1 and 1/2 cups of buttermilk
1 tbsp vanilla extract
Preheat the oven to 350 degrees. Grease a 9 inch springform pan.
Cream the butter. Then add the sugars and then the eggs one at a time. Beat until light and fluffy. Add the vanilla. Then add buttermilk and mix. Finally fold in the dry ingredients.
Pour half of the batter into The greased pan. Cover with 1/2 of the topping. Swirl it in gently with a knife so it is just lightly blended. Pour in the rest of the batter and top with the rest of the topping.
Bake for 60 minutes until a knife inserted comes out cleanly. Let cool before removing from pan.