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Tanyard Farm Buttermilk Cake King Arthur Flour "A Locally famous buttermilk cake" (in West Hartford, Vermont) Yield: two dozen 2" squares. Ingredients ½ cup (1 stick, 4 ounces) unsalted butter 2 cups (15 ounces) brown sugar, packed 2 cups (1 pint, 16 ounces) buttermilk 2 tsp. vanilla extract 2 tsp. baking soda ½ tsp. salt 3 cups (12¾) ounces) unbleached all-purpose flour Topping 6 Tbsp. (3 ounces) melted butter ¼ cup (2 ounces) milk 1 cup (7¼ ounces) brown sugar ¼ cup (2 counces) pecans pinch of salt Lightly grease a 9" x 13" cake pan. Preheat the oven to 350oF. Cream the butter and the brown sugar together. Stir in the buttermilk and vanilla extract. Add the baking soda, salt, and flour to the wet ingredients. Stir well and pour into the prepared pan. Bake for 35 minutes. Towards the end of the baking time, prepare the Toppinng: Stir the butter and sugar together. Add the milk, pecans, and salt. The glaze will be runny. Top the baked cake with the topping, and return to the oven for another 5 minutes. When you take the cake out of 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. Brown Sugar Frosting which I prefer to the topping 7 Tbsp. unsalted butter ⅔ cup brown sugar ¼ tsp. salt ¼ cup milk 2 ¼ cups confectioners' sugar ¾ tsp. vanilla extract of ¼ tsp. vanilla-butternut flavor To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the completely cooled cake while frosting is still warm. |
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