Everyone will flip over this moist, delicious buttermilk cake. My friends have nicknamed it "crack". No one has to know how EASY it is!
Preheat the oven to 350°F. Spray a 9" round cake pan (with at least 2-inch tall sides) with baking spray and line with parchment paper. Set aside.
Combine the butter and brown sugar and stir until well combined (the mixture will not be fluffy at this point).
Add the egg, stirring until nice and smooth.
Stir in the buttermilk and vanilla extract until well combined.
Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined.
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.
During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.
After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (for a total baking time of 40 minutes). Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools.
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.
Adapted from King Arthur Flour.
See Café Tips above for further instructions and tips.