Ridiculously Easy Farmhouse Buttermilk Cake
User Reviews
4.9
Ridiculously Easy Farmhouse Buttermilk Cake
Description
This cake blends soft butter with packed brown sugar and egg before incorporating buttermilk and vanilla extract. Flour, baking soda, and salt provide leavening and structure. The batter is baked in a prepared round pan until set and passing a toothpick test. During the last part of baking, a topping mixture with melted butter, brown sugar, half and half, salt, and diced pecans is poured over the cake and baked further, forming a sticky, nutty glaze.
The result is a moist, softly crumbed cake with a rich, buttery, nutty topping offering textural contrast. The buttermilk imparts slight tang to balance sweetness. It works well as a simple dessert or paired with coffee or tea.
The recipe is adapted from King Arthur Flour and suggests lining the pan with parchment and spraying to ensure easy removal. Baking time cues include a clean toothpick or a spring-back when pressed.
Ingredients
For the cake:
- ¼ cup butter very soft
- 1 cup light brown sugar firmly packed
- 1 egg large
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
For the topping:
- 3 tablespoons butter melted
- ½ cup light brown sugar firmly packed
- 2 tablespoons half and half
- ⅛ teaspoon salt
- ¾ cup pecans diced
Instructions
For the cake:
- Preheat the oven to 350°F. Spray a 9" round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper. Set aside.
- Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
- Add the egg, stirring until nice and smooth.
- Stir in the buttermilk and vanilla extract until well combined.
- Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
- Pour the batter into the prepared pan.
- Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.
For the topping:
- During the last 10 minutes of 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.
- After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.
- Cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.
Notes
- Line the pan with parchment paper and spray it to prevent sticking and allow easy removal of the cake.
- Test cake doneness with a toothpick or by pressing gently to check if it springs back.
- The topping with pecans is added during the last 10 minutes of baking for a crunchy, sweet finish.
- This recipe is adapted from King Arthur Flour, ensuring reliable results when followed carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 306mg | 13% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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