Have a couple of cups of buttermilk that's been sitting in the fridge looking eerily at you? Try this recipe from King Arthur flour. It's easily a mid-week dessert, no frosting to bear, no egg whites to beat, this is just easy peasy and perfect for a cold winter's night.
Cake
- 1/2 cup butter
- 2 cups light brown sugar
- 2 large eggs
- 2 cups buttermilk
- 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
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan.
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. 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 (I recommend poking some holes throughout the cake first so it seeps right in there), and return to the oven for another 2-10 minutes You can easily over bake if your oven is anything like mine. I kept my cake in for another 2 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.
Yield: 24 servings.
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