Tanyard Farm Butttermilk Cake Recipe
Delicious Buttermilk Coffee Cake that's moist and tasty. This comes from the King Arthur Flour recipe bank.
Ingredients
- 1/2 Cub 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 Unbleached All-Purpose Flour
- 6 Tablespoons melted Butter
- 1 Cup light Brown Sugar
- 1/4 Cup Milk
- 1/8 Teaspoon Salt
- 2/3 to 1 Cup diced Pecans
Directions
- Preheat the oven to 350 degrees fahrenheit and lightly grease a 9" X 13" cake pan
- Beat the butter and brown sugar together 'til smooth
- Add the eggs, beating 'til smooth
- Stir in the buttermilk and vanilla
- Add the baking soda, salt, and flour to the wet ingredients, beating 'til thoroughly combined
- Pour the batter into the prepared pan.
- Bake the cake for 35 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 24 servings | |
| Calories 217 | |
| Calories from Fat 45 | 21% |
| Total Fat 5.15g | 6% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 246mg | 10% |
| Potassium 103mg | 3% |
| Total Carbs 40.35g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 27.99g | 19% |
| Protein 3.14g | 5% |
