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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

 

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

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ cake pan. (I used two 8″ square pans instead)
  2. Beat the butter and brown sugar together till smooth.
  3. Add the eggs, beating till smooth.
  4. Stir in the buttermilk and vanilla extract.
  5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 35 minutes. (Mine needed closer to 45 minutes) Towards the end of the baking time, prepare the topping.
  8. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
  9. Top the baked cake with the topping, and return to the oven for another 10 minutes.
  10. 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.
  11. Yield: 24 servings.


This Post Has 11 Comments
  1. 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.

  2. 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).

  3. 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!

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