FARMHOUSE BUTTERMILK CAKE

Today's tried and true is a wonderful old fashioned buttermilk and brown sugar cake that is a cinch to make, a sweet treat for family and friends. FARMHOUSE BUTTERMILK CAKE - A fantastic old fashioned
Today's tried and true is a wonderful old fashioned buttermilk and brown sugar cake that is a cinch to make, a sweet treat for family and friends. FARMHOUSE BUTTERMILK CAKE - A fantastic old fashioned
INGREDIENTS
  • 1/2 cup butter
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 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

INSTRUCTIONS
  • Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan.
  • Beat the butter and brown sugar together till smooth.
  • Add the eggs, beating till smooth.
  • Stir in the buttermilk and vanilla extract.
  • Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
  • Pour the batter into the prepared pan.
  • Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
  • Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
  • Top the baked cake with the topping, and return to the oven for another 10 minutes.
  • 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.