{"id":10548,"date":"2025-01-28T16:54:49","date_gmt":"2025-01-28T23:54:49","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10548"},"modified":"2025-01-28T16:54:49","modified_gmt":"2025-01-28T23:54:49","slug":"ridiculously-easy-farmhouse-buttermilk-cake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/ridiculously-easy-farmhouse-buttermilk-cake.html","title":{"rendered":"Ridiculously Easy Farmhouse Buttermilk Cake"},"content":{"rendered":"<p><em>This is a moist, delicious buttermilk cake and no one believes how EASY it is!\u00a0 \u00a0I did some math (and used a chart) and made it in an 8&#215;8 pan.\u00a0 Worked just fine.\u00a0 You can also double it for a 9&#215;13 pan.\u00a0 The recipe said you could mix it by hand (really soft butter) but I was in a hurry so used a mixer.<\/em><\/p>\n<p><strong>Ingredients for the cake:<\/strong><\/p>\n<ul>\n<li>\u00bc c butter, very soft<\/li>\n<li>1 c light brown sugar, firmly packed<\/li>\n<li>1 large egg &#8211; room temperature is better, cold ok<\/li>\n<li>1 c buttermilk<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>1 tsp baking soda<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>1 \u00bd c flour<\/li>\n<\/ul>\n<p><strong>Ingredients for the topping:<\/strong><\/p>\n<ul>\n<li>3 Tab melted butter<\/li>\n<li>\u00bd c light brown sugar, firmly packed<\/li>\n<li>2 Tab half and half (I used sour cream)<\/li>\n<li>\u215b tsp salt<\/li>\n<li>\u00be c diced pecans (The almonds where already diced.)<\/li>\n<\/ul>\n<p><strong>Directions for the cake:<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 350\u00b0F.<\/li>\n<li>Spray a 9&#8243; round cake pan (with at least 2-inch tall sides) with baking spray.<\/li>\n<li>Line with parchment paper.<\/li>\n<li>Set aside.<\/li>\n<li>Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).<\/li>\n<li>Add the egg, stirring until nice and smooth.<\/li>\n<li>Stir in the buttermilk and vanilla extract until well combined.<\/li>\n<li>Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.<\/li>\n<li>Pour the batter into the prepared pan.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><strong>Directions for the topping:<\/strong><\/p>\n<ol>\n<li>During the last 10 minutes of baking time, prepare the topping.<\/li>\n<li>Stir the butter and the sugar together.<\/li>\n<li>Add the milk, pecans, and salt. The glaze will be thick, but pourable.<\/li>\n<li>After the cake has baked for 30 minutes, pour the topping over the cake.<\/li>\n<li>Return it to the oven for another 10 minutes (for a total baking time of 40 minutes).<\/li>\n<li>Remove cake from the oven.<\/li>\n<li>Allow to cool for 20 minutes in the pan.<\/li>\n<li>Sprinkle lightly with flaky sea salt, if desired.<\/li>\n<li>Serve warm or at room temperature.<\/li>\n<li>Topping will firm up as the cake cools.<\/li>\n<\/ol>\n<p>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.<\/p>\n<p><strong>Serves:\u00a0\u00a0<\/strong>12<\/p>\n<p><strong>Source: <\/strong>thecafesucrefarine.com \u00a0Adapted from King Arthur Flour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a moist, delicious buttermilk cake and no one believes how EASY it is!\u00a0 \u00a0I did some math (and used a chart) and made it in an 8&#215;8 pan.\u00a0 Worked just fine.\u00a0 You can also double it for a 9&#215;13 pan.\u00a0 The recipe said you could mix it by hand (really soft butter) but &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/ridiculously-easy-farmhouse-buttermilk-cake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ridiculously Easy Farmhouse Buttermilk Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-10548","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10548"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10548\/revisions"}],"predecessor-version":[{"id":10551,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10548\/revisions\/10551"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}