Buttermilk Cake

I was looking for a way to use leftover buttermilk. This recipe uses 2 cups and is worth the preparation. The recipe is a King Arthur Flour recipe and is excellent for a picnic, BBQ, potluck, or school function. It will become one of your favorites. I am asked for this recipe and people take extras.

Cake:

½ cup butter
2 cups light brown sugar
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons baking soda
¾ teaspoon salt
3 cups flour

Topping:

6 Tablespoons melted butter
1 cup light brown sugar
¼ cup milk
1/8 teaspoon salt
1 cup diced pecans

Beat the butter and brown sugar until smooth. Add eggs and mix well. Stir in buttermilk and vanilla. Add baking soda, salt, and flour to the wet ingredients and beat until combined.

Pour into a lightly greased 9” x 13” cake pan and bake at 350 degrees F.

Bake cake about 35 minutes.

Prepare the topping about 10 minutes before the cake is done. Stir the melted butter and sugar together. Add the milk, pecans, and salt. Pour the glaze over the cake and spread evenly. Bake in the oven for another 10 minutes.

Remove the cake from the oven and let the glaze set for 5 – 10 minutes.

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