An Irresistible Buttermilk Cake Recipe
If you’re searching for a dessert that will have your loved ones swooning, then look no further. This delectable buttermilk cake is bound to impress even the toughest critics. With its moist texture, pecan topping, and candy-glazed edges, it’s a true crowd-pleaser.
The Birth of a Recipe
I stumbled upon this gem of a buttermilk cake when I received an email from King Arthur Flour. The picture alone made my mouth water, and the name had a rustic charm that was simply irresistible. Naturally, I had to give it a try. But being the lazy cook that I am (and always in a rush), I decided to simplify the recipe. I managed to create a one-bowl wonder that requires no mixer. Since then, I’ve been making this cake on repeat, always receiving rave reviews.
Quick and Easy, Like Magic
Believe it or not, this buttermilk cake is ridiculously easy to make. In fact, it falls into our exclusive collection of “Ridiculously Easy” recipes. Let me share an anecdote to illustrate just how effortless it is:
One day, our granddaughter, Elle, was in a play. Her older sister, Annie, stayed home since she had already seen the performance. As we left for the 40-minute show, Annie began preparing this very buttermilk cake. By the time we returned, the cake was sitting on the counter, looking absolutely stunning. When we finally allowed ourselves a taste, it was unanimous—the dessert was deemed “blog-worthy” (which, in our family, is the highest praise imaginable).
Unveiling the Mystery of Buttermilk
Now, let’s demystify buttermilk for a moment. Originally, buttermilk referred to the liquid left behind after churning butter out of cultured cream. However, what you typically find on store shelves these days is cultured buttermilk—a dairy product made by adding an acidic culture to regular milk. This process replicates the sour taste and thick consistency of traditional buttermilk. You may even notice tiny flecks of butter in your store-bought buttermilk, added by dairies to emulate the remnants of churning.
When it comes to choosing between whole milk and low-fat buttermilk, it’s a matter of personal preference. Personally, I find that whole milk buttermilk lends an extra touch of richness to this cake, but the low-fat version works just as well. Either way, you won’t be disappointed.
Reasons to Fall in Love
Let me count all the reasons why this Easy Farmhouse Buttermilk Cake has captured our hearts:
- The recipe is incredibly simple. Just mix butter, sugar, buttermilk, and an egg in a bowl. Add the dry ingredients, transfer to a pan, and bake. Then, whip up the easy topping in the same bowl, pour it over the cake, and bake a little longer. Cool, and get ready to indulge!
- The cake boasts a tender, moist crumb that is sure to delight.
- The pecan-praline-like topping is a perfect match for the light and delicate texture of the cake.
- As the cake bakes, the topping gracefully seeps down the sides, caramelizing and transforming into a delectable candy-like treat.
- You can freeze this cake without sacrificing its incredible taste, making it ideal for hosting guests.
- Whether served warm or at room temperature, this cake is pure perfection.
- Dress it up or down with ice cream, whipped cream, or a dusting of powdered sugar—it’s a versatile dessert that’s perfect for any meal of the day.
Helpful Tips for an Effortless Experience
To ensure your Easy Farmhouse Buttermilk Cake turns out flawlessly, here are a few tips:
- Use a 9-inch round cake pan. This size will prevent any messy mishaps in the oven. I recommend using a straight-sided, sturdy cake pan for best results.
- If your 9-inch pan is shorter in height, a springform pan would work well, too.
- For a delightful salty-sweet twist, sprinkle some flaky sea salt on the cake after it has cooled for 15-20 minutes. This step is optional but highly recommended. I personally use Maldon Sea Salt, a favorite among chefs. To apply, just take a pinch of salt between your fingers, rub them together over the cake, and watch the large flakes transform into smaller pieces.
- Ensure that the butter is very soft since this recipe doesn’t require an electric mixer. Allow the butter to sit at room temperature for a few hours, or soften it in the microwave at 10% power for 30 to 90 seconds, depending on the strength of your microwave.
- Don’t have buttermilk on hand? No worries! Simply add one tablespoon of white vinegar or lemon juice to a measuring cup, fill it with milk until it reaches one cup, let it sit for 5-10 minutes, and then proceed with the recipe.
- You can prepare this buttermilk cake up to 8-10 hours in advance and store it at room temperature.
- If you find yourself with leftover buttermilk, give our Ridiculously Easy Buttermilk Biscuits or Easy Buttermilk Brioche Buns a try. You’ll soon be buying buttermilk on a regular basis!
- To accommodate a larger crowd, double the recipe and bake the cake in a 9×13-inch pan.
- If you want to remove the cake easily from the pan, line it with parchment paper. However, if you plan on serving the cake directly from the pan, a greased pan will suffice. Pre-cut parchment paper circles or homemade ones work well for lining the pan.
Remember, Family Cuisine is all about creating fantastic recipes that bring loved ones together. So why not give this Easy Farmhouse Buttermilk Cake a go? It’s sure to become a family favorite. For more delicious recipes and inspiration, visit Family Cuisine.
