This old-fashioned cake is coming back! A rich buttermilk cake covered with a buttery nut glaze – it’s perfection!
INGREDIENTS
BUTTERMILK CAKE
1/2 cup (1 stick or 113g) butter, at room temperature
2 cups (400g) light brown sugar
2 large eggs, at room temperature
2 cups (480g) of buttermilk
2 teaspoons vanilla extract
3 cups (375g) of all-purpose flour
2 teaspoons baking soda
1 teaspoon of salt
PECAN GLAZES
6 tablespoons butter, melted
1 cup (200g) light brown sugar
1/4 cup (61g) buttermilk
1/8 teaspoon of salt
1 cup of chopped nuts
INSTRUCTIONS
BUTTERMILK CAKE
Preheat oven to 350°F. Prepare a 9×13 baking tray. (I used GOOP, click on the recipe in the Notes)
In a large bowl, beat the butter and brown sugar together with a hand blender until smooth.
Add the eggs one at a time, incorporating them into the butter mixture completely. Scrape sides of bowl if necessary.
Pour in buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
Add the flour, baking soda and salt to the wet ingredients. Stir by hand with a spatula until the ingredients are incorporated.
Pour the dough into the prepared pan.
Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
PECAN ICING
Stir the butter and brown sugar in a small bowl. (I used a 2-cup measuring cup) Add the buttermilk, chopped nuts and salt. You should be able to pour the icing easily.
When you take the cake out of the oven, immediately pour the nut frosting over the entire cake. Then return it to the oven for 10 more minutes.
When the cake is ready, the glaze should bubble and appear as a liquid that seeps into every corner of the cake.
Serve hot.
(If you prefer to serve at room temperature, the icing will have hardened a bit).