Farmhouse Buttermilk Cake with Pecans

Searching for some delicious recipes that would use up the remains of a carton of buttermilk that we purchased for Jalapeño Cornbread we made last weekend, I came across this mouthwatering Farmhouse Buttermilk Cake, and decided to try it out. To my great delight, it was simple to make and the result sensational.

Farmhouse Buttermilk Cake

Serves 12

Recipe courtesy of Café Sucré Farine

For the cake:

1/4 cup butter, very soft

1 cup light brown sugar, firmly packed

1 large egg

1 cup buttermilk

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1 1/2 cups all-purpose flour

For the topping:

3 tbsps melted butter

1/2 cup light brown sugar, firmly packed

2 tbsp half and half

1/8 tsp salt

3/4 cup lightly chopped pecans

 

Preheat the oven to 350°F. Grease a 9" round cake pan or springform pan with at least 2-inch tall sides, with butter and line with parchment paper, then 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, and bake for 30 minutes or until a toothpick inserted in the centre comes out clean and the cake springs back when lightly touched in the centre. 

During the last 5-10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the cream, pecans, and salt. The glaze will be thick, but pourable. Note, if the topping is difficult to pour, pop it in the microwave for 15-20 seconds.

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 the cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with Maldon salt, if desired and serve warm or at room temperature. The topping will firm up as the cake cools. Set the Buttermilk Cake on a serving platter or cake stand, and serve with a dollop of whipped cream for extra panache.