Tanyard Farm Buttermilk Cake
Sometimes you try a new recipe and it’s such a disaster, it goes right into the trash. But sometimes you try a new recipe and it’s destined to become one that you return to over and over again. This is one of those.
Maybe it’s because it’s from the website of King Arthur Flour, whose high quality products are always reliable.
Maybe it’s because this cake is so flavorful, moist and the crumb is so unbelievably tender.
Maybe it’s because the crunchy and sticky pecan coating is so irresistible.
Or maybe it’s because this recipe makes enough to feed a crowd!
For all those reasons, you’ve got to try this recipe. I’ll bet you’ll find it becomes one of your go-to cake recipes too.
Tanyard Farm Buttermilk Cake
CAKE
- 1/2 cup butter
- 2 cups light brown sugar
- 2 large eggs
- 2 cups buttermilk or 1 1/3 cups liquid whey
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups King Arthur Unbleached All-Purpose Flour
TOPPING
- 6 tablespoons melted butter
- 1 cup light brown sugar
- 1/4 cup milk
- 1/8 teaspoon salt
- 2/3 to 1 cup diced pecans
Instructions
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan. (I used two 8″ square pans instead)
- Beat the butter and brown sugar together till smooth.
- Add the eggs, beating till smooth.
- Stir in the buttermilk and vanilla extract.
- Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
- Pour the batter into the prepared pan.
- Bake the cake for 35 minutes. (Mine needed closer to 45 minutes) Towards the end of the 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.
- Top the baked cake with the topping, and return to the oven for another 10 minutes.
- Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
- Yield: 24 servings.
This Post Has 11 Comments
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Lovely! I wish I could have slice right now.
Cheers,
Rosa
My kind of recipe……I agree, I love all of the King Arthur Flour recipes I have tried. Always dependable and delicious!
I'm a sucker for any cake that has nuts! My kind of cake
This looks like a delicious coffee cake, Linda. I like King Arthur Flour recipes! Their products are also high quality. I had a enjoyable time once, a few years ago, attending one of their bread making classes.
ho scoperto il buttermilk e devo dire che rende i dolci morbidi e deliziosi, bella ricetta Linda!
That does look great: I'm with Marie — give me nuts! I've never struck out with a King Arthur Flour recipe either.
You just can't go wrong with King Arthur and Baker's Catalog. I've been a faithful customer for YEARS!!And wonders of wonders I've even called them to ask a question and one of their bakers got on the phone to answer my question. Now that is service. Your cake looks wonderful. I usually don't make a lot of cakes but when I do I will have to try this one out. When you talk about the size and how many it feeds it reminded me of the Texas Sheet Cake. 🙂 Right now I'm salivating just looking at your cake!! I'm pinning.
King Arthur is absolutely the best – top quality products, recipes tested and reliable, and a dedication to customer service. It looks as though you did them proud Linda.
Oh delicious coffee cake, how I do love you. I went back to low-carb because I don't fit into anything! And I am feeling so deprived and pathetic and could really use a piece …. (hint, hint).
This sounds awfully good. And I'm with you about King Arthur. Their recipes are so well tested – super reliable. I just love them.
I totally pinned this cake recipe, when I saw it on KAF's website. It's been on my "to bake" list, and now you've made me really want to bake it. There goes my "low carb" diet for the week!