Welcome to the world of comforting flavors and timeless traditions with our Farmhouse Buttermilk Cake recipe. This classic Southern-inspired dessert is a testament to the simplicity and richness of farmhouse baking. With its moist crumb, subtle sweetness, and delightful pecan topping, this cake is perfect for any occasion. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is sure to become a cherished favorite.
Ingredients
Cake
- 1/2 cup butter
- 2 cups light brown sugar
- 2 eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups unbleached all-purpose flour
Topping
- 6 tablespoons melted butter
- 1 cup light brown sugar
- 1/4 cup milk (whole milk recommended)
- 1/8 teaspoon salt
- 2/3 to 1 cup diced pecans
Instructions
Step 1: Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the butter and light brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the buttermilk and vanilla extract.
- In another bowl, sift together the flour, baking soda, and salt.
- Alternately add the dry ingredients and the buttermilk mixture to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix until just combined.
Step 2: Creating the Topping
- In a medium bowl, mix together the melted butter, light brown sugar, milk, and salt until well combined.
- Stir in the diced pecans.
Step 3: Assembling and Baking
- Pour the cake batter into the prepared pan, spreading it evenly.
- Drizzle the pecan topping over the batter.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Cook Notes and Variations
- Make it Nut-Free: If you have nut allergies or simply prefer a nut-free version, omit the pecans from the topping. The cake will still be delicious without them.
- Enhance the Flavor: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, aromatic twist to the cake.
- Fruit Infusion: Fold in fresh berries or diced fruits like apples or peaches into the batter before baking for a fruity burst in every bite.
Keto and Low-Carb Versions
Keto Farmhouse Buttermilk Cake
- Replace the all-purpose flour with almond flour.
- Use a sugar substitute like erythritol or stevia in place of brown sugar.
- Adjust the quantity of sweetener according to your taste preferences.
Low-Carb Farmhouse Buttermilk Cake
- Substitute almond flour for half of the all-purpose flour.
- Use a low-carb sweetener such as monk fruit or a blend of stevia and erythritol.
- Ensure the buttermilk used is low in carbohydrates.
Frequently Asked Questions (FAQs)
Q1: Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To make a quick buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
Q2: Can I freeze this cake?
Certainly! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.
Q3: Can I make this cake in advance?
Absolutely! This cake actually gets better with time. Store it covered at room temperature for up to three days or refrigerate for longer freshness.
Q4: Can I use a different type of nut for the topping?
Certainly, feel free to experiment with different nuts like walnuts or almonds for a unique flavor and texture.
Indulge in the rustic charm and heartwarming taste of our Farmhouse Buttermilk Cake. Whether you’re savoring a slice with your morning coffee or sharing it with loved ones during special occasions, this cake is a timeless treat that brings joy to every bite. Embrace the simplicity of farmhouse baking and create lasting memories with this classic recipe. Happy baking!
