Amish Cake
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Cake
- 1⁄2 cup butter or 1/2 cup shortening
- 2 cups brown sugar
- 2 cups buttermilk or 2 cups sour milk
- 2 teaspoons baking soda
- 3 cups flour
- 1 teaspoon vanilla essence
-
Topping
- 6 tablespoons soft butter
- 4 tablespoons milk
- 1 cup brown sugar
- 1⁄2 cup chopped nuts
directions
- Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
- For cake: cream butter and sugar together until fluffy.
- Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
- Add 3 cups flour and mix until blended.
- Add vanilla last.
- Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
- For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
- When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
- Remove from oven again and cool.
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Reviews
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I have never had a brown sugar cake, and I have not had much luck with eggless cakes, but my friend's little girl is allergic to eggs so we are always trying to find eggless desserts for her. Therefore, I thought that I would give this one a try. This cake is incredibly good. I will definitely be making it again.<br/>Here are the changes that I made to it:<br/>I used cake flour, which seems to always produce a better textured cake for me.<br/>I combined the ingredients differently than the directions said to because I used buttermilk powder and water instead of buttermilk. Basically I combined the butter and sugar, then I added the flour, buttermilk powder, and baking soda. Then I added the water and vanilla.<br/>I also accidentally used the whole stick of butter in the topping instead of just six tbsp and I used pecans for the nuts.<br/>I think I will add cinnamon to the topping next time, and I might try macadamia nuts as well.
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I was a bit wary of this cake because it had no eggs, but it turned out beautifully. However, it needed a bit more butter in the cake mix to cream with all that brown sugar and a bit less in the topping as that was very greasy. I made it in a round pan as there wasn't really enough mixture to put into a 9"x13" pan. It rose very well and is quite moist, but I also added 5 minutes more cooking time.
Tweaks
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I have never had a brown sugar cake, and I have not had much luck with eggless cakes, but my friend's little girl is allergic to eggs so we are always trying to find eggless desserts for her. Therefore, I thought that I would give this one a try. This cake is incredibly good. I will definitely be making it again.<br/>Here are the changes that I made to it:<br/>I used cake flour, which seems to always produce a better textured cake for me.<br/>I combined the ingredients differently than the directions said to because I used buttermilk powder and water instead of buttermilk. Basically I combined the butter and sugar, then I added the flour, buttermilk powder, and baking soda. Then I added the water and vanilla.<br/>I also accidentally used the whole stick of butter in the topping instead of just six tbsp and I used pecans for the nuts.<br/>I think I will add cinnamon to the topping next time, and I might try macadamia nuts as well.
RECIPE SUBMITTED BY
bshemyshua
United States