Farmhouse Buttermilk Cake

I'm sharing another recipe today for this old-fashioned brown sugar cake. I fixed this a few weeks ago for the crew and everyone loved it so that makes it blog-worthy. It reminds me a little of my Cajun Cake I've made for years, but I'm adding this to my permanent cookbook of favorite recipes too because it's different and we love it. This is a King Arthur Flour recipe and I have yet to be steered wrong with one of their recipes. You can click the link above to print the recipe from their site.

Farmhouse Buttermilk Cake

Cake
1/2 C butter
2 C brown sugar
2 large eggs
2 C buttermilk
2 tsp vanilla
2 tsp baking soda
1 tsp salt
3 C flour

Topping
6 Tbsp melted butter
1 C brown sugar
1/4 C milk
1/8 tsp salt
1 C chopped pecans

*Preheat oven to 350°. Lightly grease a 9 x 13" baking dish. Beat butter and brown sugar together until well combined. Beat in eggs. Stir in buttermilk and vanilla. Add baking soda, salt, and flour into wet ingredients and mix until well combined. Pour batter into pan and bake for 40 minutes. Prepare topping towards the end of baking time. Stir butter and sugar together. Add milk, pecans, and salt. The topping will be thick, but spreadable. Cover warm cake with topping and return cake to oven for another 10 minutes. Topping will look very runny when removed from oven, but it will set up after a few hours.