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Farmhouse Buttermilk Cake

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Farmhouse Buttermilk Cake

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Farmhouse Buttermilk Cake Recipe Farmhouse Buttermilk Cake Recipe

This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk. The nutty pecans and sugar on top are a perfect complement to the moist cake underneath.

At a glance

Prep
Bake
Total
Yield
24 servings

Ingredients

Cake

  • 1/2 cup butter
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups King Arthur Unbleached All-Purpose Flour

Topping

  • 6 tablespoons melted butter
  • 1 cup light brown sugar
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 2/3 to 1 cup diced pecans

Cake

  • 4 ounces butter
  • 15 ounces light brown sugar
  • 2 large eggs
  • 16 ounces buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour

Topping

  • 3 ounces melted butter
  • 7 1/2 ounces light brown sugar
  • 2 ounces milk
  • 1/8 teaspoon salt
  • 2 5/8 to 4 ounces diced pecans

Cake

  • 113g butter
  • 425g light brown sugar
  • 2 large eggs
  • 454g buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 361g King Arthur Unbleached All-Purpose Flour

Topping

  • 85g melted butter
  • 213g light brown sugar
  • 57g milk
  • 1/8 teaspoon salt
  • 74 to 113g diced pecans

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan.
  2. Beat the butter and brown sugar together till smooth.
  3. Add the eggs, beating till smooth.
  4. Stir in the buttermilk and vanilla extract.
  5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
  8. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
  9. Top the baked cake with the topping, and return to the oven for another 10 minutes.
  10. Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
  11. Yield: 24 servings.
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