buttermilk country cake

February 20th, 2011

A number of years ago I realized that, whenever a recipe called for buttermilk, I never knew what to do with what was left over. I would invariably leave it in the fridge till I determined it was “bad” (even though buttermilk always looks “bad” to me…) and throw it away.

I finally decided to try and find a buttermilk cake recipe that would not be too labor-intensive, freeze well and be a great “go-to” for unexpected guests. And of course, I found it here.

buttermilk country cake
If you’re unfamiliar with Ms. Beranbaum or her AMAZING cookbooks – get to know them!! Her recipes are the most foolproof I’ve ever followed and consistently get the biggest raves.
This is a great cake to start with – delicate, moist and flavorful. I’ve doubled the original recipe because it’s that easy and freezes beautifully but feel free to halve the ingredients if you like.

Buttermilk Country Cake (makes 2 cakes)
adapted from The Cake Bible

for baking tips and tricks
on preparing a cake pan
why I love weighing ingredients

Ingredients
4 c. (400 g.) sifted cake flour
2 c. (400g.) sugar
2 T. baking powder
1 t. salt
8 egg yolks*
1 1/3 c. buttermilk
1 T. vanilla
2 sticks unsalted butter, room temp

Pre-heat oven to 350 degrees.
Prepare 2 cake pans that are 9 x 2 or 9 x 3 (a springform pan works well).
Place all dry ingredients in your mixer bowl.
In another bowl lightly whisk egg yolks – add 1/3 c. buttermilk and vanilla and continue whisking till just combined.
Mix dry ingredients on low for a minute – add all of the butter and the remaining 1 c. buttermilk. Mix on low till dry ingredients are moistened, then increase speed to medium for 2 minutes. Scrape down the sides.
Add egg mixture in 3 batches, beating for 30 seconds after each addition. Scrape down the sides.
Divide batter evenly between prepared pans and smooth the tops with an offset spatula – bake for 30-40 minutes or till a tester comes out clean.
Cool cakes in pans on cooling racks for 10 minutes – remove cakes from pans and continue cooling on racks. Serve dusted with confectioner’s sugar or wrap and freeze for up to 2 months.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2011/02/20/buttermilk-country-cake-2/

*read this for what to do with those leftover egg whites!

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