Farmhouse Pecan Buttermilk Cake

Cake:
1/2 cup unsalted butter, at room temperature
2 cups light brown sugar, packed
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons baking soda
1 teaspoon salt
3 cups unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)

Pecan Topping (Please note -the topping is added after the cake is baked, then place it BACK IN OVEN to bake an additional 10 minutes)

6 tablespoons butter, melted
1 cup light brown sugar, packed
1/4 cup milk (I use whole milk)
1/8 teaspoon salt
2/3 to 1 cup diced pecans (I use 1 cup)

Preheat oven to 350 degrees F. Lightly spray/grease a 9×13 baking pan.

In a large mixing bowl, add butter and brown sugar and beat until smooth.

Next, add the eggs and beat until smooth, and then stir in the buttermilk and vanilla extract.

Now add the flour, baking soda and salt – beating until thoroughly combined with the wet ingredients.

Pour the cake batter in the greased baking pan.

Bake on the middle rack of the oven for 30–35 minute. Bake until the cake starts to turn golden – check the center of the cake with a toothpick to make sure it comes out clean.

WHILE THE FARMHOUSE PECAN BUTTER CAKE IS BAKING, PREPARE THE PECAN TOPPING:
In a medium size bowl, add the melted butter and sugar and mix well. Next, add the diced pecans, milk and salt and mix well. Please note, the topping is thick.

Top the baked cake with the pecan topping, spooning and gently spreading it evenly, covering the entire cake. Place the cake back in the oven and bake for an additional 10 minutes.

When ready, remove from oven and allow to cool for a few minutes. The cake can be served warm or at room temperature.

Please note – the glaze will be ooey goey served fresh out of the oven while it’s still warm. At room temperature, the glaze will set. The cake is terrific, served both ways.