You could describe this delicious Farmhouse Buttermilk Cake, topped with a wonderful brown sugar topping, as a snack cake or even a coffee cake. It’s a casual kind of cake—not too fancy, but full of sweet down-home goodness! It’s exactly the kind of cake that’s right at home served in a farmhouse kitchen or enjoyed on a large farmhouse porch. I adapted my version of this cake from a recipe I found at King Arthur Baking, and they describe it as an “old-fashioned brown sugar cake.”
Of course, you don’t have to have a farmhouse kitchen or porch to enjoy this cake—it’s a wonderful cake to serve anywhere and anytime! Include it as part of a simple brunch, have it for dessert, bring it to a potluck, or just enjoy it as a snack. I added some ground cinnamon to the cake batter, so it has a light cinnamon flavor which goes really well with the brown sugar-and-pecan topping. And the topping is so super good! I used Half & Half (light cream) instead of milk to make it even richer!
Hope you enjoy this cake as much as I did! 🙂
Farmhouse Buttermilk Cake
FARMHOUSE BUTTERMILK CAKE by NancyC, adapted from King Arthur Baking
Makes a 9×13″ pan
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
I love the topping—it goes perfectly with the brown sugar-cinnamon flavor of the cake! It’s a great cake to make for summer-into-fall and all fall and winter long! Do you have a favorite autumn cake?