Farmhouse Buttermilk Cake Recipe

This farmhouse buttermilk cake is perfect for morning coffee or afternoon tea, but could also be served as a dessert with whipped cream or creme fraiche.  The brown sugar sweetness is topped with a salted nutty topping, think salted caramel flavours.  It's easy to make and delicious, so get baking!

Farmhouse Buttermilk Cake

Serves 12


1/2 stick unsalted sweet cream butter, soft / 115g unsalted butter
1 C light brown sugar / 200g soft brown sugar
1 large egg
1 C buttermilk / 240ml
1 tsp vanilla extract
1 1/2 C all-purpose flour / 180g plain flour
1 tsp baking soda / bicarbonate of soda
pinch of salt

For the topping:

3 TBSP unsalted sweet cream butter (melted)
1/2 C light brown sugar / 100g soft brown sugar
2 TBSP half and half / 2 tbsp single cream
1/8 tsp salt
3/4 C chopped pecans / 95g
Sea salt (optional)

You will need:

9 inch round cake pan (w/ 2 inch tall sides) like this one
Baking spray
Parchment paper (cut to fit the bottom of the cake pan)
Electric mixer and mixing bowl
Medium bowl


1. Preheat the oven to 350 degrees F / 180C.

2. Prep the baking pan with baking spray then line the bottom of the pan with parchment paper.

3. Add the butter and brown sugar to a mixing bowl and beat together until smooth.

4. Continue beating while adding the egg.  Beat until smooth.

5. Add the buttermilk and vanilla. Stir until combined.

6. Sieve the flour, baking soda, and salt into the cake batter, stirring until combined.

7. Pour the cake batter into the baking pan.  Bake for 30 minutes.

8. After 20 minutes of baking, begin to make the topping.

9. Add the butter and sugar together, stirring until blended.

10. Slowly add the half and half, pecans and salt.  Stir to blend all ingredients together. (The glaze will be thick but will pour.)

11. When the cake is cooked, remove from the oven and pour the topping over.

12. Return the cake to the oven for an additional 10 minutes. (Total baking time is 40 minutes.)

13. Transfer to a wire rack to cool for 20 minutes.  Sprinkle the sea salt over the top, if using.

14. The cake can be served warm or left to cool completely.  As the cake cools the topping will firm up.

If serving warm, serve direct from the pan or invert onto a dinner plate then onto a cake platter.

If leaving to cool, it can cool in the pan until cold enough to handle.

15. Serve as cake, or as dessert with whipped cream or creme fraiche on the side.  Add berries if desired and sprinkle with icing (confectioner's) sugar.

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