Description
A moist and delectable cake infused with rich flavors from pecans and buttermilk, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar (for the topping)
- 1 cup buttermilk (for the topping)
- 1 teaspoon baking soda (for the topping)
- 1 teaspoon vanilla extract (for the topping)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan and dust with flour.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add vegetable oil, beaten eggs, and vanilla, mixing until just combined.
- Gradually incorporate buttermilk until the mixture is just combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes.
- While the cake bakes, prepare the topping: melt butter in a saucepan, then add sugar and buttermilk, stirring until dissolved.
- Bring to a boil and add baking soda, stirring constantly.
- Simmer for about 5 minutes, then remove from heat and mix in vanilla and optional nuts.
- Once the cake is baked, poke holes in it and pour the warm topping over the cake.
- Let the cake cool completely before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cake, dessert, Texas Tornado Cake, buttermilk cake, pecan cake