Farmhouse Buttermilk Cake with Caramel and Heath Bar Topping


I found the recipe for this cake on the King Arthur’s Flour website.  I modified it slightly by adding the caramel as a topping and using Heath Bar instead of nuts.  A while back, I had a similar cake at a local restaurant that was truly amazing.  I never had success finding a recipe that was as good as that, until I found this one!  I think the difference is in the light brown sugar.  It gives the cake a lovely color and gives it a nice, rich texture.  I think it’s a perfect cake for the Fall Season! The Heath Bar topping is perfect if you’re having a Halloween gathering!  Enjoy…

Ingredients:

For the cake: 


  • 3 cups flour
  • 2 cups light brown sugar
  • 2 tsp baking soda
  • 3/4 salt
  • 1/2 cup unsalted butter
  • 2 large eggs*
  • 2 cups buttermilk
  • 2 tsp vanilla extract

For the toppings:


  • 2-3 Heath Bars, chopped
  • 1 cup light brown sugar
  • 1/4 cup whole  milk
  • 6 TBSP unsalted butter
  • 1/8 tsp salt


Instructions:

  1. Heat oven to 350º.
  2. Grease a 9″ spring form pan.
  3. Add flour, baking soda and salt to a medium bowl and whisk to combine.  Set aside.
  4. Place butter and sugar in a separate bowl and using an electric mixer or stand mixer, whisk the butter and sugar until smooth and creamy.
  5. Add the eggs to the butter and sugar, one at a time mixing gently.
  6. Add the buttermilk and vanilla and at this point stir gently with a wooden or silicone spoon to incorporate.
  7. Add the dry ingredients to the wet ingredients and stir very gently.  Be careful not to over mix.
  8. Pour the batter into the prepared pan and bake for 40 minutes, then lower the heat to 325º and bake for an additional 15-20 minutes.  Check for if your cake is done by inserting a toothpick in the center.**  I found that medium sized, wooden skewers work best because they have a nice length.  If it comes up clean it’s done!
  9. Prepare the caramel sauce while the cake is baking by adding melting 6 TBSP of butter in a small sauce pan, placed on medium heat.  Do not allow it to turn brown.
  10. Add the light brown sugar and salt and whisk until the sugar is dissolved and smooth.
  11. Gently add the milk and lower the heat to med/low.  Whisk gently until the sauce is creamy and slightly thickened.  Set aside.
  12. Chop up the Heath Bar and set aside.
  13. Once the cake is cooled place on a rimmed serving platter.  Pour the caramel sauce over the top and allow it to run down the sides.  Add the Heath Bar topping and serve.

*When adding eggs to any recipe, I like to crack them in a separate small bowl, one at a time, to ensure that no shells have fallen in before I add them into the mix.  

**Because all ovens are different, I always start checking anything I bake, about 5 minutes before the required cooking time.

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