Friday, June 19, 2009

Versatile Buttermilk Cake


"A quick and stir-easy cake that ages and freezes well.... soft and moist and mellow enough to take on other flavours admirably."

That's how this cake is described in the unidentified magazine I clipped it from many years ago. Since then it has become my recipe of choice when strawberry season comes around.
Served with generous amounts of any sort of fresh fruit and cream it's a wonderful alternative for shortcake.

You may want to double or triple the recipe and store a cake or two in the freezer for that unexpected company.
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/3 cup buttermilk
  • 1/2 tsp. vanilla
  • 1/3 cup butter, melted
  1. Prepare an 8x8 inch baking pan - grease and flour or line with parchment paper.
  2. In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
  3. In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
  4. Stir melted butter into buttermilk mixture.
  5. Add liquid mixture to flour mixture and beat with a spoon until almost smooth.

  6. Pour into prepared 8x8 pan.
  7. Bake at 325ยบ F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.

  8. Remove from oven, and cool on rack.
  9. Serve with fresh fruit and whipped cream or wrap and freeze.

12 comments:

  1. I've got to try that! Sounds perfect for me!

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  2. Ohhh my mom used to make this all the time. Adding various fruits and toppings to make it a little diffrent each time. Thanks for reminding me about this recipe.

    Amy ~

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  3. this looks so good, my mouth is watering, i dare not try this, i may not be able to stop...smile.

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  4. Love this recipe..versatile for sure!

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  5. This sounds like what my mom made when strawberries were in season. It was soooo good.

    Sure brings back memories.

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  6. Now, I know why I bought Buttermilk yesterday. It looks like the perfect cake for my Canada Day Celebration.

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  7. Sounds great for strawberry shortcake!!

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  8. Never tried this but I love anything made with buttermilk. It is always so moist. Thanks for sharing this recipe...I am going to give it a try.

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  9. I'm sure we have had this at your place before. I really like the recipes that can be doubled and frozen for future. So many of the recipes we put here on MGCC can be frozen for later...life can get so busy and those freezer meals and treats really save the day...and the cook doesn't have to feel pressured or rushed. Kathy

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  10. ::drool::
    this looks so delicious, thank you!

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  11. How much salt do you put in the mix?

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  12. Thank you for pointing out the omission. It is 1/2 tsp. salt. I will edit the recipe to include the salt.

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