Directions: |
Directions: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 smooth.
Add the egg, beating again till smooth.
Stir in the buttermilk and vanilla extract.
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.
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. |
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Notes: |
Personal
Notes: It’s important that you have a 9-inch pan with, at least, 2-inch tall sides. If your 9-inch pan is shorter than this, you could use a springform pan.
I love to add a sprinkle of flaky sea salt after this cake is baked and has cooled for 15-20 minutes. This is totally optional, but if you like salty-sweet, be sure to try this. I use Maldon Sea Salt. It’s the sea salt preferred by many chefs. Maldon is a flaky sea salt meaning that it’s flat and flaky rather than crystalline in structure, like other sea salts. It’s a finishing salt; in other words, it’s used as the finishing step rather than as a seasoning when cooking. It’s more expensive than other salt, but a box will last a long time. To use Maldon, just take a pinch in your fingers and rub them together over the food. This will cause the large flakes to break apart.
Because this recipe doesn’t use an electric mixer, the butter should be VERY soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 30 to 90 seconds, depending on the power of your microwave) to soften your butter.
No buttermilk? No problem! Just add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill with milk to measure one cup. Allow to sit for 5-10 minutes, then proceed with recipe.
This buttermilk cake can be made 8-10 hours in advance and stored at room temperature.
Have extra buttermilk after making this cake? Try out our Ridiculously Easy Buttermilk Biscuits or these Easy Buttermilk Brioche Buns. You’ll find yourself buying buttermilk on a regular basis!
Be sure to use a 9-inch cake pan for this buttermilk cake. Round cake pans also come in 8-inch which would be too small and could cause a mess in the oven. For good results, use a straight-sided, fairly heavyweight cake pan. I really like these pans from OXO.
If you’re feeding a crowd, double the recipe and bake the cake in a 9×13-inch pan.
Don’t skip lining the pan with parchment if you want to be able to easily remove the cake from the pan. If you want to serve the cake right from the pan, you can just grease the pan and skip the parchment paper. I love these pre-cut parchment paper circles but you can also cut your
Easy Farmhouse Buttermilk Cake
Everyone will flip over this moist, delicious buttermilk cake. My friends have nicknamed it "crack". No one has to know how EASY it is!
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