FARMHOUSE BUTTERMILK CAKE by NancyC, adapted from King Arthur Baking
Makes a 9×13″ pan

CAKE:
1/2 cup (1 stick) unsalted butter, softened
2 cups light brown sugar, packed
2 large eggs, at room temperature
2 cups buttermilk, at room temperature (having it at room temp helps the batter from being too lumpy)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose unbleached flour

BROWN SUGAR TOPPING:
6 Tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/4 cup Half & Half (light cream)
1/8 teaspoon salt
1 cup coarsely-chopped pecans

Preheat oven to 350˚F. Lightly grease or spray a 9 x 13″ baking pan; set aside.

In a large bowl, mix the softened butter and brown sugar, blending until smooth and creamy. Add the eggs, mixing until smooth, then stir in the buttermilk, vanilla extract, and cinnamon, blending everything well. Add the baking soda, salt, and flour evenly over the wet ingredients in the bowl and mix everything together well.

Pour the batter into your prepared baking pan and bake at 350˚F for 30 to 35 minutes, until the top is set and toothpick inserted in center comes out clean (the cake will be golden brown and just starting to pull away from the edges of the pan).
NOTE: While the cake is baking, make the Brown Sugar Topping—blend the butter and sugar, then add the Half & Half, salt, and chopped pecans—this makes a thick but pourable glaze.

Top the baked cake with the Brown Sugar Topping and gently spread it evenly over the entire cake. Return to the oven and bake an additional 10 minutes.

Remove cake from oven. Either serve the cake warm ( the topping will be runny and gooey) or let the cake cool at room temperature 1 to 2 hours and serve (the topping will have set by then). It’s great either way!

Recipe from NancyC | nancy-c.com