This is a print preview of "Tanyard Farm Butttermilk Cake" recipe.

Tanyard Farm Butttermilk Cake Recipe
by K. Garner

Tanyard Farm Butttermilk Cake

Delicious Buttermilk Coffee Cake that's moist and tasty. This comes from the King Arthur Flour recipe bank.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 24

Goes Well With: a good cup of coffee

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

  1. Preheat the oven to 350 degrees fahrenheit and lightly grease a 9" X 13" cake pan
  2. Beat the butter and brown sugar together 'til smooth
  3. Add the eggs, beating 'til smooth
  4. Stir in the buttermilk and vanilla
  5. Add the baking soda, salt, and flour to the wet ingredients, beating 'til 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, 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