Pecan Glazed Cherry Buttermilk Cake
I suffered in a hot kitchen to bring you this Pecan Glazed Cherry Buttermilk Cake. It was worth every bead of sweat, so don’t go feeling too sorry for me.
This Pecan Glazed Cherry Buttermilk Cake is the epitome of simple. A few simple pantry ingredients and a fresh carton of cherries are all you need to whip up an extremely delicious summer-inspired cake.
This cake was a desperate attempt at utilizing every last cherry in my fridge. I don’t like to let cherries go to waste–they’re too damn expensive! What wasn’t thrown into the cake was dipped into the leftover homemade whipped cream and popped into my mouth. A delicious act I recommend putting on repeat any time you come home with a fresh batch of cherries.
I also used some of the cherries to create the Cherry Negroni recipe I posted last week, and then a few more of said cherries went to make a batch of Black Cherry Mojitos over the weekend <---A must-have for tiki bar festivities!
This cake is beyond moist, and it’s all thanks to the 2 cups of tangy buttermilk. I picked up a bottle of buttermilk last week from a local dairy that I used in this recipe. Quality ingredients make a huge difference. Also, no fat-free buttermilk, please. When baking, full-fat renders the best outcome.
The glaze, you guys! It’s the best part. It’s a simple mixture of melted butter, brown sugar, Diamond of California Pecans, and more buttermilk. It’s sweet, buttery, perfectly toasty-crunchy thanks to the pecans, and slightly tangy. It gets poured over the cake during the last 10 minutes in the oven.
Some of the glaze soaks into the nooks and crannies of the cake, while the remaining glaze caramelizes and crisps on top of the cake, creating an indulgent crackly layer. Top your slice of this Pecan Glazed Cherry Buttermilk Cake with homemade whipped cream, and sail away to flavor town.
Pecan Glazed Cherry Buttermilk Cake
Yield: 1 (9-x-13-inch) cake
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
- 1/2 cup unsalted butter, softened
- 2 cups brown sugar (light or dark)
- 2 large eggs
- 2 cups buttermilk (full-fat, no substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 2 cups pitted cherries, cut in half
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup buttermilk
- Pinch of kosher salt
- 1 heaping cup chopped Diamond of California Pecans
- Preheat the oven to 350 degrees F. Grease a 9-inch-by-13-inch baking pan.
- In the bowl of a mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and sugar together until smooth, about 2 minutes.
- Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl, and then add the buttermilk, and extracts. The batter will be thin.
- In a bowl, add flour, baking soda, and salt. Whisk to combine. With the mixer on low, slowly add the flour mixture. Beat until just combined. The batter will be slightly lumpy–that’s okay.
- Transfer the batter to the prepared baking pan. Evenly place the cherries on top of the batter.
- Bake for 35 minutes.
- While the cake is in the oven, make your glaze by adding the melted butter and brown sugar to a bowl. Whisk until smooth. Whisk in the buttermilk and salt. Stir in the chopped pecans.
- Pour the melted butter mixture evenly over the cake. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing and serving. Serve with a dollop of homemade whipped cream.
- If the glaze becomes too thick before it’s time to pour over the cake, heat it in the microwave for 20-30 seconds to thin for easy pouring.
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Disclosure: Thank you to Diamond Nuts for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.