Pecan Buttermilk Cake

and cold we all decided that freshfromtheoven warm was the best way to indulge in this cake.
A couple of the kids requested homemade whipped topping on theirs and one asked for vanilla ice cream but most of us agreed that it was sweet enough on its own! This cake has a distinct flavor because of the brown sugar added and really reminded me of farmhouse visits to Grandma when I was a child.
Can You Freeze Pecan Buttermilk Cake?
You can certainly freeze the buttermilk cake but I do recommend waiting until it thaws to add the pecan glaze.
This buttermilk cake will freeze well if it is placed in the freezer the same day you make it. Make sure that it is completely cool before preparing it for the freezer.
Fully cool the cake in the pan Place plastic wrap on top add a cutting board or cooling rack and then flip the cake Wrap plastic tightly over the edges. Add more plastic wrap to fully cover the cake Wrap in foil label and date. Freeze for up to 3 months To thaw Remove from freezer wait 30 minutes and then remove foil and plastic wrap Place on platter Add pecan glaze and serve.
5 FROM 10 VOTES
Pecan Buttermilk Cake
PREP TIME15MINUTES MINS
COOK TIME40MINUTES MINS
TOTAL TIME55MINUTES MINS
This oldfashioned cake is making a comeback! Rich buttermilk cake topped with a buttery pecan glaze. Its perfection!
Ingredients
BUTTERMILK CAKE
½ cup 1 stick or 113g butter room temperature2 cups 400g light brown sugar2 large eggs room temperature2 cups 480g buttermilk2 teaspoons vanilla extract3 cups 375g allpurpose flour2 teaspoons baking soda1 teaspoon kosher salt
PECAN GLAZE
6 tablespoons butter melted1 cup 200g light brown sugar¼ cup 61g buttermilk⅛ teaspoon kosher salt1 cup pecans roughly chopped
Instructions
BUTTERMILK CAKE
Preheat the oven to 350F. Prepare a 913 baking dish. I used GOOP click the recipe in the Notes
In a large bowl beat the butter and brown sugar together with a handheld mixer until smooth.
Add the eggs one at a time incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
Pour in the buttermilk and vanilla extract. Mix until combined. Make sure there are no lumps
Add the flour baking soda and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
Pour the batter into the prepared pan.
Bake the cake for 30 minutes. Ten minutes before the cake is done prepare the topping.
PECAN GLAZE
Stir the butter and brown sugar
together in a small bowl. I used a 2 cup measuring cup Add the buttermilk chopped pecans and salt. You should easily be able to pour the glaze.
When you take the cake out of the oven immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
When the cake is done the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
Serve warm.
If you prefer to serve at room temperature the glaze will have hardened a bit.