Ingredients for Amish Cake
- 1 ½ cups unsalted butter
- 2 ¼ cups light brown sugar
- 1 cup soured milk (as a buttermilk substitute)
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 ¼ cups milk
- ½ cup chopped walnuts or pecans
- 1 tablespoon lemon juice or white vinegar
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How to Make Amish Cake
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups packed light brown sugar until light and fluffy.
- In a separate measuring cup, whisk together 1 tablespoon lemon juice or white vinegar and enough milk to measure 1 cup. Let stand for 5 minutes to sour.
- Add the soured milk and 2 teaspoons of baking soda to the creamed butter and sugar mixture. Beat until well combined and slightly foamy.
- In a separate bowl, whisk together 3 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping: In a medium bowl, cream together ½ cup (1 stick) softened unsalted butter, ¼ cup milk, ½ cup packed light brown sugar, and ½ cup chopped walnuts or pecans.
- Remove the cake from the oven. Immediately spread the topping evenly over the warm cake.
- Return the cake to the oven and bake for 1-2 minutes, or until the topping is bubbly and lightly golden.
- Remove from oven and let cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
222g
Fat
46g
Carbs
27g
