TRULLY MOIST FARMHOUSE BUTTERMILK CAKE

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Elements

Cake

  • half of cup butter
  • 2 cups gentle brown sugar
  • 2 eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • three cups unbleached all-purpose flour

Topping

  • 6 tablespoons melted butter
  • 1 cup gentle brown sugar
  • 1/four cup milk (I used entire milk)
  • 1/eight teaspoon salt
  • 2/three to 1 cup diced pecans
TRULLY MOIST FARMHOUSE BUTTERMILK CAKE

Instructions

  1. Preheat the oven to 350°F. Líghtly grease a 9″ x 13″ cake pan.
  2. Beat the butter and brown sugar together tíll smooth.
  3. Add the eggs, beatíng tíll smooth.
  4. Stír ín the buttermílk and vanílla extract.
  5. Add the bakíng soda, salt, and flour to the wet íngredíents, beatíng tíll thoroughly combíned.
  6. Pour the batter ínto the prepared pan.
  7. Bake the cake for 35 mínutes. Towards the end of the bakíng tíme, prepare the toppíng.
  8. Stír the butter and the sugar together. Add the mílk, pecans, and salt. The glaze wíll be thíck but pourable.
  9. Top the baked cake wíth the toppíng, and return to the oven for another 10 mínutes.
  10. Remove the cake from the oven. The toppíng wíll look very runny. You can eat the cake hot, wíth the glaze stíll gooey; or let the cake sít at room temperature for a few hours, by whích tíme the glaze wíll have set.

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