Today I am sharing with you a fabulously old fashioned recipe for a quick and easy buttermilk cake that is so tasty, it will have your family and friends begging for seconds.
Not only is it moist and delicious with a brown sugar buttermilk batter, but it boasts a lush pecan praline topping that is incredibly delicious!
This cake spells winner/winner from the top to the bottom! It makes for a wonderful weekend dessert!
I adapted the recipe from one that I found on the King Arthur Baking site. The original recipe made a 9 by 13 inch cake, which is far too large for me these days. If you are interested in the larger cake, by all means check it out!
If you are interested in the smaller version, read on!
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I feel like I need to apologize for my photographs. I just don't get the light I need to take naturally great photos here in Canada. I sure miss my dining room window in the UK.
I was able to take fairly decent photos on the top of my table for most of the day. Here, I am relegated to taking them from the top of a wooden TV table tray next to my living room window. And even then the lighting is not perfect.
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Change is never easy and I have found this move from the UK back to Canada one of the most difficult ones in quite a few ways, not the least the way I have to do things here on the blog.
I am really grateful for those of you who have stuck with me over this past year and a half. Thank you so much! I appreciate your faithfulness very much. More than you will ever know. Now back to the cake.
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This really is an amazing cake, the way that most buttermilk cakes are amazing. The texture is incredibly moist. Both the buttermilk and the use of brown sugar work towards that end.
Not only is it incredibly moist, but it goes together very easily. You don't even need an electric mixer to make it. I did this cake today using only a bowl and a wooden spoon. Just like in the good old days.
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That praline topping is this cakes crowning glory. Buttery, sweet caramel flavored, and chock full of toasted pecans nuts, it bakes onto the cake during the last 10 minutes of the cakes bake time.
Sweet, sticky perfection. This is a lovely cake that you really don't want to miss out on!
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WHAT YOU NEED TO MAKE FARMHOUSE BUTTERMILK CAKE
Simple every day ingredients and I have substitutions for some of them if you are not able to get them.
For the cake:
- ¼ cup (60g) butter, room temperature
- 1 cup (200g) soft light brown sugar (packed)
- 1 large egg
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (210g) cups all-purpose plain flour
For the praline topping:
- 3 tablespoons butter, melted
- ½ cup (100g) soft light brown sugar (packed)
- 1 TBS milk
- 1 TBS cream
- ⅛ teaspoon salt
- ¾ cup (90g) chopped toasted pecan nuts
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I just use regular salted butter and plain all purpose flour. I always use large free range eggs. One does the trick perfectly with this recipe.
If you are measuring the soft light brown sugar by cups, it should be measured into the cup and then packed down firmly to fill the cup.
Also if you are measuring the flour by cups, spoon the flour into the cups and level them off with the straight side of a knife.
Butter milk is an ingredient that I can appreciate not all people have access to. You can very easily make your own substitution by one of two ways.
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First add a TBS of either lemon juice or white vinegar to a measuring cup. Add whole milk to make up the measure, stir and leave it to clabber for 5 to 10 minutes.
Second, you can whisk together equal measures of whole fat milk and plain yogurt to make up the amount of buttermilk needed. Works a charm.
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HOW TO MAKE FARMHOUSE BUTTERMILK CAKE
Nothing could be simpler. Trust me. You can mix this easy cake altogether in a bowl with a wooden spoon.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep cake tin and line with some baking parchment, leaving an overhang to lift the cake out with.
Cream the butter and brown sugar together with a wooden spoon. Beat in the egg and vanilla, until smooth. Beat in the buttermilk.
Sift together the flour, baking soda and salt. Sprinkle over top of the wet ingredients and beat all together until well combined. Pour into your prepared pan.
Bake for 30 minutes.
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While the cake is baking, whisk together the praline topping ingredients. At the end of 30 minutes, remove the cake from the oven. Pour the topping over top of the cake spreading it out to cover the top completely. (It will appear thick but be easy to spread)Return to the oven for a further 10 minutes.
Remove from the oven and leave in the pan to cool for 20 minutes. Lift out onto a wire rack to cool completely. The topping will firm up as the cake cools. Cut into wedges to serve.
We enjoyed this cake with a dollop of whipped cream on top, but vanilla ice cream would also go very well. I am thinking that Butter Pecan would also be very nice as would butterscotch ripping. Now that, my friends, sounds incredibly delicious!
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A fan of buttermilk cakes? (And who isn't!!) You may enjoy these other buttermilk cake recipes which I have posted through the years. I can promise you each one is delicious in its own right!
GRANDMOTHER'S BUTTERMILK CAKE - A lovely moist and uncomplicated vanilla butter cake with a tender delicious crumb. An 8-inch square cake that you can bake and serve from the same tin! I like to frost it with a chocolate icing and sprinkle with mini chocolate candy buttons.
RHUBARB BUTTERMILK PICNIC CAKE - This is the best rhubarb cake going. Left on its own, plain, it makes the perfect snacking cake. Lovely with an ice cold glass of milk, or with a cup of your favorite hot drink. Add a scoop of vanilla ice cream or a dollop of whipped cream to dress it up for dessert. Its also delicious served with a simple vanilla buttercream frosting.
Farmhouse Buttermilk Cake
Yield: 12
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is a moist and delicious old fashioned brown sugar buttermilk cake with its sweet pecan praline topping is destined to become a firm family favorite.
Ingredients
For the cake:
- ¼ cup (60g) butter, room temperature
- 1 cup (200g) soft light brown sugar (packed)
- 1 large egg
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (210g) cups all-purpose plain flour
For the praline topping:
- 3 tablespoons butter, melted
- ½ cup (100g) soft light brown sugar (packed)
- 1 TBS milk
- 1 TBS cream
- ⅛ teaspoon salt
- ¾ cup (90g) chopped toasted pecan nuts
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep cake tin and line with some baking parchment, leaving an overhang to lift the cake out with.
- Cream the butter and brown sugar together with a wooden spoon. Beat in the egg and vanilla, until smooth. Beat in the buttermilk.
- Sift together the flour, baking soda and salt. Sprinkle over top of the wet ingredients and beat all together until well combined. Pour into your prepared pan.
- Bake for 30 minutes.
- While the cake is baking, whisk together the praline topping ingredients.
- At the end of 30 minutes, remove the cake from the oven. Pour the topping over top of the cake spreading it out to cover the top completely. (It will appear thick but be easy to spread)
- Return to the oven for a further 10 minutes. Remove from the oven and leave in the pan to cool for 20 minutes. Lift out onto a wire rack to cool completely. The topping will firm up as the cake cools.
- Cut into wedges to serve.
Thanks so much for visiting! Do come again!
Bread and Butter Pickles are my favorite of all the pickles you can make. Crisp and sweet, they are not too sour and have a nice flavor that goes with just about anything.
No surprise that they are amongst the most popular pickles out there. They have been around a very long time and have been gracing many a table for many, many years!
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This recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars. The jars are then left in the refrigerator to "age" for a few weeks.
The end result is a pickle that everyone is going to love! This is a small batch recipe, making only two pint jars. But to be honest, you don't want to have any more than that cluttering up your refrigerator! Small batch recipes suit me well because there is really only myself to please these days!
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When my children were growing up I made tons of pickles every year. And they all got eaten. My children's favorites were always the dill pickles, but mine were always these! They are sweeter than dills and go well with just about anything.
It was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch. It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.
Whatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!
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WHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Only a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
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Pickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.
That is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.
I never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.
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I have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.
I use my mandolin to slice them into 1/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes. Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!
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HOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Nothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!
Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
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Top with the mustard and celery seeds, and peppercorns (if using).Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
Screw on the lids and place into the refrigerator. Leave for at least two weeks before using. These will keep for three to four months in the refrigerator.
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As I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better. These are lovely and sweet and crisp.
I enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread. Oh boy but this was a delicious lunch.
To make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.
Pop into your air fryer basket and fry at 370*F/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!
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This is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:
GREEN TOMATO CHOW - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!
MILLION DOLLAR RELISH - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!
Refrigerator Bread & Butter Pickles
Yield: 2 pint jars
Crisp and sweet, these are my favorite pickles. This is a small batch recipe.
Ingredients
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
Instructions
- Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
- You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
- Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
- Top with the mustard and celery seeds, and peppercorns (if using).
- Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
- Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
- Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.
- These will keep for three to four months in the refrigerator.
Thanks so much for visiting! Do come again!
This delicious Cheesy Zucchini & Corn Bake is sure to become a new family favorite side dish in your home! Not only does it make great use of seasonal ingredients, but it has been sized to feed only two people generously.
Don't worry if you are a larger family than that however, you can very easily amp up the ingredients, by doubling or tripling them to feed more people. Its a very simple and forgiving recipe!
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If you grow your own zucchini you know that it very easily gets out of hand. I call it the monster of the garden because it is so prolific! I have devised many ways through the years to use it up!
This tasty casserole bake is just one of them and it is a real favorite. One because its incredibly tasty, and two because it uses simple ingredients and is very quick to make and bake!
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It makes the perfect side dish for anything you want to serve it with. I enjoy it with grilled chicken, especially my Mediterranean Style Marinated Chicken. They are the perfect partners.
Actually, in all honesty, I could just sit and eat a plateful of this deliciously simple side dish all by itself. I think it would make a great Vegetarian main dish option!
I love that it only uses a few very simple ingredients, which are in and of themselves very adaptable. You'll see!
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WHAT YOU NEED TO MAKE CHEESY ZUCCHINI & CORN BAKE
Aside from the seasoning all you need to make this tasty dish are six simple ingredients! I love recipes like this which don't require a ton of ingredients!!
- 1 TBS olive oil
- 1/2 small red onion, peeled and diced
- 1 medium zucchini, trimmed and diced
- 1 small ear of corn, husked and corn cut off of the cob (alternately 1/2 cup of frozen corn)
- 1 ounce (30g) of Italian cheese blend (mine contained mozzarella, provolone, gruyere)
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
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Because it is fresh zucchini and fresh corn season, this is the perfect time of year to be making this lush side dish. I used 1 1/2 small zucchini, but one medium zucchini is what the recipe asks for.
Red onions are something I usually always have in the house. They are so pretty and I love the added color they give to dishes like this one, as well as salads.
You can use a smallish cob of corn, or a large one, all depending on how hungry you think you are. I think, personally that the smaller sized cobs of corn have the best flavor.
I used a refrigerated pre-grated Italian blend of cheeses. But you can grate your own cheese if you wish. Also if you are not a fan of Italian cheeses, by all means use cheddar or whatever cheese you do enjoy! A good melting cheese is best!
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HOW TO MAKE CHEESY ZUCCHINI & CORN BAKE
This really is a very simple and easy make. If you have all of your ingredients chopped, etc. before you start it goes together very quickly!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Set aside.
Heat the oil in a skillet over medium high heat. Add the onion. Sauté for a few minutes until it begins to soften. Throw in the Zucchini.
Cook, stirring for 4 to 5 minutes, just until the zucchini begins to soften and brown in a few places.
Remove from heat. Stir in the corn and cheeses and season to taste with salt and black pepper. Pour into the baking dish.
If desired sprinkle a bit more Parmesan cheese on top. (Purely optional)
Bake in the preheated oven for 15 minutes, or until warmed through and the cheeses have melted. Serve immediately.
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Just look at that lovely gooey cheese! Rich and delicious. This really is the perfect side dish for these late summer evenings, and yes, even a perfectly tasty dish to serve on its own!!
I love it on its own, served hot with some crusty bread and butter. Maybe some pickles on the side. I am a very happy camper! It doesn't take a lot to please me!
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If you are looking for ways to use up the zucchini in the garden you might be interested in these delicious and simple options!
SMALL BATCH ZUCCHINI COFFEE CAKE - Zucchini is one of those vegetables that really excels in cakes and sweet bakes. This deliciously moist coffee cake has a beautiful spiced streusel topping that the whole family will enjoy!
LEMON DRIZZLE ZUCCHINI LOAF - This is a basic lemon drizzle loaf, highly flecked with green and moist and delicious with plenty of lemon flavour both in the batter and in that lush lemon glaze which gets spooned on top of the baked loaf when it is finished.
Cheesy Zucchini & Corn Bake
Yield: 2 - 3
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This is a small batch recipe for a delicious side dish which may be doubled to serve more. Its a great way to get a picky vegetable eater to dig in!
Ingredients
- 1 TBS olive oil
- 1/2 small red onion, peeled and diced
- 1 medium zucchini, trimmed and diced
- 1 small ear of corn, husked and corn cut off of the cob (alternately 1/2 cup of frozen corn)
- 1 ounce (30g) of Italian cheese blend (mine contained mozzarella, provolone, gruyere)
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Set aside.
- Heat the oil in a skillet over medium high heat. Add the onion. Sauté for a few minutes until it begins to soften. Throw in the Zucchini.
- Cook, stirring for 4 to 5 minutes, just until the zucchini begins to soften and brown in a few places.
- Remove from heat. Stir in the corn and cheeses and season to taste with salt and black pepper. Pour into the baking dish.
- If desired sprinkle a bit more Parmesan cheese on top. (Purely optional)
- Bake in the preheated oven for 15 minutes, or until warmed through and the cheeses have melted.
- Serve immediately.
Thanks so much for visiting! Do come again!
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