This is a moist, delicious buttermilk cake and no one believes how EASY it is!   I did some math (and used a chart) and made it in an 8×8 pan.  Worked just fine.  You can also double it for a 9×13 pan.  The recipe said you could mix it by hand (really soft butter) but I was in a hurry so used a mixer.

Ingredients for the cake:

• ¼ c butter, very soft
• 1 c light brown sugar, firmly packed
• 1 large egg – room temperature is better, cold ok
• 1 c buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ c flour

Ingredients for the topping:

• 3 Tab melted butter
• ½ c light brown sugar, firmly packed
• 2 Tab half and half (I used sour cream)
• ⅛ tsp salt
• ¾ c diced pecans (The almonds where already diced.)

Directions for the cake:

1. Preheat the oven to 350°F.
2. Spray a 9″ round cake pan (with at least 2-inch tall sides) with baking spray.
3. Line with parchment paper.
4. Set aside.
5. Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
6. Add the egg, stirring until nice and smooth.
7. Stir in the buttermilk and vanilla extract until well combined.
8. Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
9. Pour the batter into the prepared pan.
10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean and/or the cake springs back when lightly touched in the center.

Directions for the topping:

1. During the last 10 minutes of baking time, prepare the topping.
2. Stir the butter and the sugar together.
3. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
4. After the cake has baked for 30 minutes, pour the topping over the cake.
5. Return it to the oven for another 10 minutes (for a total baking time of 40 minutes).
6. Remove cake from the oven.
7. Allow to cool for 20 minutes in the pan.
8. Sprinkle lightly with flaky sea salt, if desired.
9. Serve warm or at room temperature.
10. Topping will firm up as the cake cools.

The cake can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.

Serves:  12

Source: thecafesucrefarine.com  Adapted from King Arthur Flour.