Irresistibly Moist Pecan Glazed Cherry Buttermilk Cake: Your Ultimate Summer Dessert
The creation of this magnificent Pecan Glazed Cherry Buttermilk Cake was indeed a labor of love, crafted in the warmth of a bustling kitchen. Yet, every moment spent, every bead of sweat, was undeniably worth it. The result is a dessert so profoundly delicious, so perfectly balanced in flavor and texture, that any perceived hardship quickly dissipates with the first blissful bite. Prepare to embark on a culinary journey that celebrates the vibrant flavors of summer, culminating in a cake that will undoubtedly become a treasured addition to your recipe repertoire.
At its heart, this Pecan Glazed Cherry Buttermilk Cake embodies the essence of simplicity. It doesn’t call for obscure ingredients or complex techniques, but rather relies on a handful of readily available pantry staples and the star of the show: a fresh carton of juicy cherries. This understated elegance is what makes it an absolute triumph. With just these foundational components, you can effortlessly whip up an extraordinarily delicious, summer-inspired cake that’s perfect for any occasion, from casual family gatherings to more festive celebrations. The charm lies in how these simple elements combine to create something truly exceptional.
The inspiration for this particular cake stemmed from a delightful, albeit urgent, mission: to make the most of every last cherry lingering in my refrigerator. Cherries, with their fleeting seasonal presence and considerable cost, are simply too precious to let go to waste. My kitchen often transforms into a creative laboratory when I’m faced with a bounty of fresh produce, and these cherries were no exception. While a significant portion found their way into the moist crumb of this buttermilk cake, the remaining ruby-red gems were savored in a simpler, yet equally satisfying, manner. Dipped into a cloud of freshly whipped cream, they were popped directly into my mouth – a delicious act of indulgence I wholeheartedly recommend repeating every time you bring home a fresh batch of these seasonal treasures.
Beyond baking, cherries offer a remarkable versatility that extends far beyond the dessert table. To celebrate their vibrant flavor, some of the cherries were also incorporated into a refreshing Cherry Negroni recipe, which I had the pleasure of sharing recently. And, for an extra special treat over the weekend, more of these succulent fruits were muddled into a batch of invigorating Black Cherry Mojitos. These cocktails, especially the Mojito, are an absolute must-have for any tiki bar festivities or simply for sipping on a warm summer evening. Exploring different ways to enjoy fresh cherries ensures that none of these precious fruits go to waste, transforming them into everything from baked delights to tantalizing libations.
The Secret to Unparalleled Moistness: Buttermilk
The exceptional moistness of this Pecan Glazed Cherry Buttermilk Cake is truly astounding, and the credit for this remarkable texture belongs almost entirely to the generous two cups of tangy buttermilk. Buttermilk is a magical ingredient in baking, renowned for its ability to create an incredibly tender crumb and contribute a delicate tang that elevates the overall flavor profile. Its acidity reacts with the baking soda in the recipe, producing carbon dioxide bubbles that help the cake rise beautifully and achieve that coveted light, airy texture while remaining profoundly moist.
For this recipe, I specifically sought out a bottle of fresh, full-fat buttermilk from a local dairy, and I cannot stress enough the difference that quality ingredients make. When it comes to baking, particularly with a recipe as reliant on texture as this one, there is simply no substitute for full-fat buttermilk. Unlike its fat-free counterparts, full-fat buttermilk contains the richness and natural fats essential for rendering the best possible outcome in terms of moisture, flavor, and tenderness. Fat-free versions often result in a drier, less flavorful cake, so please, do yourself and your taste buds a favor and opt for the full-fat variety. It’s a foundational element that ensures every slice of this cherry buttermilk cake is a soft, moist, and utterly delightful experience.
The Star of the Show: The Pecan Glaze
While the moist buttermilk cake infused with juicy cherries is undoubtedly a delight, it’s the glaze that truly transforms this dessert into an unforgettable experience. It’s not just a topping; it’s the best part, adding a layer of complexity and texture that will have you coming back for more. This isn’t a fussy, complicated glaze; rather, it’s a simple yet incredibly effective mixture of basic, high-quality ingredients: rich melted butter, deeply flavored brown sugar, a touch more buttermilk to echo the cake’s tang, a pinch of kosher salt to enhance all the flavors, and, crucially, a generous heaping cup of chopped Diamond of California Pecans. These pecans are not just an afterthought; they are central to the glaze’s allure, providing a buttery, toasty crunch that contrasts beautifully with the soft cake.
The beauty of this glaze lies in its application. Instead of being drizzled over a cooled cake, this luscious mixture is poured evenly over the cake during the final 8-10 minutes of baking. This strategic timing allows the glaze to truly meld with the cake. As it bakes, the brown sugar caramelizes, creating a rich, molten layer. The pecans toast further, intensifying their nutty flavor and developing an irresistible crunch. The buttermilk in the glaze adds a subtle tang that cuts through the sweetness, preventing it from being overly cloying. This unique baking process ensures that the glaze adheres perfectly, becoming an integral part of the cake’s overall structure and flavor, rather than just a separate layer.
The magic continues as the cake cools. Some of the warm, buttery glaze gently seeps into the delicate nooks and crannies of the cake, infusing every inch with its sweet, tangy essence. Meanwhile, the remaining glaze on the surface undergoes a delectable transformation, caramelizing into a beautifully crisp and crackly layer that shatters delightfully with each forkful. This creates an indulgent contrast of textures – a tender, moist crumb beneath a glorious, crunchy topping. To truly elevate your slice of this Pecan Glazed Cherry Buttermilk Cake to “flavor town,” serve it with a generous dollop of homemade whipped cream. The cool, airy cream provides a perfect counterpoint to the warm, rich cake and its addictive crackly glaze, making for an unforgettable dessert experience that tastes like pure summer.
Tips for Baking Success and Optimal Enjoyment
Achieving the perfect Pecan Glazed Cherry Buttermilk Cake is easy with a few simple tips. Firstly, always ensure your cold ingredients, like butter and eggs, are at room temperature. This allows them to cream together more effectively, creating a smoother batter and a more uniform texture in your finished cake. When mixing the dry and wet ingredients, be careful not to overmix; a slightly lumpy batter is perfectly acceptable and often results in a more tender cake. Overmixing can develop the gluten too much, leading to a tough texture. Secondly, when pitting your fresh cherries, a cherry pitter is a fantastic investment if you bake with them often. Otherwise, a simple straw or even a piping tip can be used to push the pit out cleanly, minimizing mess and preserving the cherry’s shape.
This cake is incredibly versatile and shines equally well as a decadent breakfast treat with a cup of coffee, a delightful afternoon snack, or the perfect ending to a summer dinner party. Its robust flavor stands up well, making it a fantastic make-ahead dessert. Store any leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. If the glaze becomes a bit firm after refrigeration, a quick warm-up in the microwave for 10-15 seconds per slice can bring it back to its delightful, slightly soft and gooey state. While the recipe calls for pecans, feel free to experiment with other nuts like walnuts or almonds if you prefer, though the pecan’s buttery flavor truly complements the cherry and buttermilk beautifully. This cake is a celebration of seasonal flavors and the joy of homemade baking, designed to bring warmth and sweetness to any occasion.
Pecan Glazed Cherry Buttermilk Cake
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Ingredients
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
Glaze
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- ¼ cup buttermilk
- Pinch of kosher salt
- 1 heaping cup chopped Diamond of California Pecans
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch-by-13-inch baking pan by greasing it thoroughly to prevent sticking.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld electric mixer), cream the softened butter and brown sugar together until the mixture is light, fluffy, and smooth, which should take approximately 2 minutes.
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Beat in the eggs, adding them one at a time and mixing until each is fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything is well combined. Then, add the full-fat buttermilk, vanilla extract, and almond extract. The batter will appear quite thin at this stage.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until thoroughly combined. With the mixer on its lowest speed, gradually add the flour mixture to the wet ingredients, beating just until combined. Be careful not to overmix; a slightly lumpy batter is normal and desired for a tender crumb.
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Carefully transfer the prepared cake batter into your greased baking pan. Evenly distribute the pitted and halved cherries across the top of the batter.
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Bake in the preheated oven for 35 minutes.
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While the cake is baking, prepare the delightful pecan glaze. In a bowl, combine the melted unsalted butter and brown sugar. Whisk these ingredients together until the mixture is smooth and well blended. Next, whisk in the buttermilk and the pinch of kosher salt. Finally, stir in the chopped Diamond of California pecans until they are evenly coated.
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After 35 minutes of baking, remove the cake from the oven. Pour the warm melted butter and pecan mixture evenly over the partially baked cake, spreading it gently if needed. Return the cake to the oven and bake for an additional 8-10 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before slicing and serving. For an ultimate treat, serve each slice with a generous dollop of homemade whipped cream.
Notes
- If your pecan glaze appears to be too thick to pour smoothly before it’s time to apply it to the cake, you can easily thin it. Simply warm it gently in the microwave for 20-30 seconds, stirring until it reaches the desired pourable consistency.
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Disclosure: A heartfelt thank you to Diamond Nuts for their generous sponsorship of this post. All opinions, as always, are 100% my own and authentically reflect my experience. Your support helps me continue working with brands I genuinely use and love in my own kitchen, allowing me to bring more delicious recipes to you.