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Pecan Glazed Cherry Buttermilk Cake

Pecan Glazed Cherry Buttermilk Cake

Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 1 (9-x-13-inch) cake



  • ½ 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
  • ¼ 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.


  1. 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.