Farmhouse Buttermilk Cake

 King Arthur Flour’s Farmhouse Buttermilk Cake with our Cultured Buttermilk

King Arthur Flour’s Farmhouse Buttermilk Cake with our Cultured Buttermilk


We absolutely love our new cultured buttermilk! So we had to find a great recipe to use it in.

This King Arthur Flour Farmhouse Buttermilk Cake is a favorite with the creamery staff here at Kimball Brook Farm! A delicious and easy to bake cake that makes for an amazing morning treat or a show stopping dessert. This cake only takes about an hour to an hour and a half to prepare and bake and you won’t be disappointed with the results. Using our organic buttermilk gives this cake an amazing flavor and delicious moist interior. For a completely organic cake use King Arthur Flour’s organic all purpose flour, organic eggs, and definitely use Kimball Brook Farm buttermilk! An easy and versatile recipe that is sure to be enjoyed by all! 

What you’ll need:

CAKE

  • 1/2 cup butter

  • 2 cups light brown sugar

  • 2 large eggs

  • 2 cups buttermilk (use KBF organic buttermilk)

  • 2 teaspoons vanilla extract

  • 2 teaspoons baking soda

  • 3/4 teaspoon salt

  • 3 cups King Arthur Unbleached All-Purpose Flour

TOPPING

  • 6 tablespoons melted butter

  • 1 cup light brown sugar

  • 1/4 cup milk

  • 1/8 teaspoon salt

  • 2/3 to 1 cup diced pecans

INSTRUCTIONS

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan.

  2. Beat the butter and brown sugar together till smooth.

  3. Add the eggs, beating till smooth.

  4. Stir in the buttermilk and vanilla extract.

  5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.

  6. Pour the batter into the prepared pan.

  7. Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.

  8. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.

  9. Top the baked cake with the topping, and return to the oven for another 10 minutes.

  10. Remove the cake from 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.

  11. Yield: 24 servings.

 Our amazing cultured no fat buttermilk

Our amazing cultured no fat buttermilk