This delicious brown sugar buttermilk cake is moist and buttery rich with a dense texture. This cake can be enjoyed as is or you can serve with brown sugar crumbles on top, nutty pecans or with fresh fruits.
I like to use demerara sugar because of its golden brown color and subtle molasses flavor, however if you don’t have it on hand you can use turbinado sugar as it has a coarse texture that is a better match for the texture of demerara sugar. Another option is to use an equal amount of light brown sugar.
- 2 cups all-purpose flour (280g)
- 1 cup buttermilk (250 ml)
- 1½ cups packed dark brown Demerara sugar (340g)
- ½ cup butter (120g)
- 2 eggs
- 1 tsp baking powder (5 ml)
- ½ tsp baking soda (2 ml)
- 2 tsp pure vanilla extract (10 ml)
- ½ tsp coarse salt (2 ml)
- Preheat oven to 180ºC (350ºF).
- Grease a 9” round cake tin and place a parchment disk in the bottom.
- In the bowl of a stand mixer, cream together the brown sugar and butter.
- In a different bowl, whisk together the flour, baking powder, salt, and baking soda.
- Once the butter/sugar is fully creamed, add the eggs one at a time, mixing well with each addition.
- Then add in the vanilla and mix well.
- With the mixer running on low, spoon in half of the flour mixture and mix to combine.
- Add in half the buttermilk and mix to combine.
- Then add the remaining flour and buttermilk in turns and mix until just combined.
- Transfer the batter into the prepared baking tin, place in the oven and bake for about 40 – 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and allow to cool in the tin before transferring to a cooling rack to cool off completely.
- Serve and enjoy.