Monday, March 21, 2016

Buttery buttermilk cake

Do you ever have those times when craving for a particular type of food strikes, and you hunt through your saved recipes on Pinterest until you hit upon one you can whip up using ingredients on hand?

A craving for cake led me to this...

Buttermilk cake with whipped cream and cherry jam
You see, as someone who decorates cakes, most of the time I'm making my go-to yellow or chocolate cakes + German buttercream frosting. But those aren't really the cakes I want to eat. The ones I prefer are rich, not-so-sweet, and rustic. More of a snacking cake than a layer cake.

This buttermilk cake was exactly that.

The original recipe called for sour milk jam and gin-poached cherries to accompany the cake. But nobody aint got no time for that when you're trying to indulge your craving! So instead I whipped up a bit of cream I had in the fridge and topped it with this tart cherry and white tea jam from quince and apple. (Not a sponsored post, I just looove this company and their Wisconsin-made jam!)

I won't lie--this cake is incredibly buttery and rich. So a small slice is all you need to hit the spot.

Buen Provecho,
Jacqueline

Buttermilk Cake, adapted from Lottie + Doof (who adapted it from Bon Appetit)

Note: if you're interested in recipes for sour milk jam and gin-poached cherries, check out the original Lottie + Doof post. I simply topped my cake with whipped cream and a mild jam made with whole tart cherries.  

Ingredients
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 cups all-purpose flour plus more
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
2 large eggs
1 cup buttermilk


Directions
  1. Preheat oven to 350°F. Butter and flour a 9" cake pan (I like to use a thin coat of baking spray [like Pam with flour], insert a parchment round on the bottom, and respray.)
  2. Whisk flour, baking soda, salt, in a medium bowl; set aside.
  3. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
  4. Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
  5. Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.

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