I was sitting around last week about to make one buttermilk dessert, when I decided I didn’t like the idea, prompting a quick scramble around the internet for a new way to use up the pint I had of the stuff. This one required no extra trip to the store (given I made a few alterations to the topping) and came out really, really pleasingly tasty. I think I want this brown sugar topping on EVERYTHING now? It caramelizes a bit, plus has melty sugar, on top of the slightly tangy very moist cake… what a combo! This is a keeper for very definite.

Ingredients:

Cake:

• 1/2 cup butter, room temperature
• 2 cups light brown sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour

Topping:

• 6 tablespoons melted butter
• 1 cup light brown sugar
• 1/4 cup chocolate milk
• 1/8 teaspoon salt
• 2/3 to 1 cup milk chocolate chips

Preheat your oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, cream the butter and brown sugar.

Add the eggs, beating until smooth.

Beat in the buttermilk and vanilla.

Add the dry ingredients and beat again until well combined, then gently pour the batter into the prepared pan. Bake 35 minutes.

Meanwhile, stir together the topping ingredients in a medium bowl.

Take the baked cake from the oven and gently pour the prepared topping over the top. Bake an additional 10 minutes. Remove from the oven and eat warm, with the glaze still runny, or let cool and eat with the glaze set. Most likely, eat some hot right away and then leftovers cool later!

Farmhouse Buttermilk Cake

Adapted from the always quality King Arthur Flour.

Cake:

• 1/2 cup butter, room temperature
• 2 cups light brown sugar
• 2 large eggs
• 2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour

Topping:

• 6 tablespoons melted butter
• 1 cup light brown sugar
• 1/4 cup chocolate milk
• 1/8 teaspoon salt
• 2/3 to 1 cup milk chocolate chips

Preheat your oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, cream the butter and brown sugar. Add the eggs, beating until smooth, then the buttermilk and vanilla. Add the dry ingredients and beat again until well combined, then gently pour the batter into the prepared pan. Bake 35 minutes.

Meanwhile, stir together the topping ingredients in a medium bowl.

Take the baked cake from the oven and gently pour the prepared topping over the top. Bake an additional 10 minutes. Remove from the oven and eat warm, with the glaze still runny, or let cool and eat with the glaze set. Most likely, eat some hot right away and then leftovers cool later!