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Try your tasebuds on this sensational special treat from the kitchens of
chrismukkah
WHO'S THAT POKEMO...*coughs* sorry, couldn't resist :P
A very tasty cake that used a good bit of my leftover buttermilk that I had leftover (from the Pangolin Poppers) that I think you'll like :)
Blackberry Buttermilk Cake
From: http://shopcookmake.blogspot.com/20.....milk-cake.html
1 Egg
1 1/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 cup Butter (softened)
2/3 cup Sugar, Plus 1 1/2 tbsp
1/2 tsp Lemon Zest (or Vanilla - I used both)
1/2 cup Buttermilk (or substitute)
As many Berries as you like. I used some from my blackberry bush and a small packet from the grocery store...the rest went into cereal :P
-Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch round cake pan.
-Whisk together flour, baking powder, baking soda, and salt and set aside.
-In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Then beat in vanilla or zest. Add egg and beat well.
-Mix in flour mixture in three batches, alternating with buttermilk. Beginning and ending with flour. Two things as well - 1.) If you haven't used buttermilk in a couple of days, the solids will stay at the bottom- so make sure you shake the buttermilk carton first. 2.) It was still a bit too floury (at least for me) so I added about 2 more tablespoons of buttermilk to the mix, but, thats really all you'll need.
-Spoon batter into cake pan, smoothing top. Scatter the berries evenly over top and sprinkle with remaining 1 1/2 tablespoons of sugar.
-Bake until cake is golden, 20 to 25 minutes at 350 degrees.
Notice the white on top. That's the thin crust, melted sugar forms....and a bit of lemon zest which I thought was a nice touch :B
VERY tasty :)
Warning: contains dairy products and fattening sugary deliciousness :P
Allergy warning – recipe contains dairy & egg products
Try your tasebuds on this sensational special treat from the kitchens of
chrismukkah******************************WHO'S THAT POKEMO...*coughs* sorry, couldn't resist :P
A very tasty cake that used a good bit of my leftover buttermilk that I had leftover (from the Pangolin Poppers) that I think you'll like :)
Blackberry Buttermilk Cake
From: http://shopcookmake.blogspot.com/20.....milk-cake.html
1 Egg
1 1/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 cup Butter (softened)
2/3 cup Sugar, Plus 1 1/2 tbsp
1/2 tsp Lemon Zest (or Vanilla - I used both)
1/2 cup Buttermilk (or substitute)
As many Berries as you like. I used some from my blackberry bush and a small packet from the grocery store...the rest went into cereal :P
-Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch round cake pan.
-Whisk together flour, baking powder, baking soda, and salt and set aside.
-In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Then beat in vanilla or zest. Add egg and beat well.
-Mix in flour mixture in three batches, alternating with buttermilk. Beginning and ending with flour. Two things as well - 1.) If you haven't used buttermilk in a couple of days, the solids will stay at the bottom- so make sure you shake the buttermilk carton first. 2.) It was still a bit too floury (at least for me) so I added about 2 more tablespoons of buttermilk to the mix, but, thats really all you'll need.
-Spoon batter into cake pan, smoothing top. Scatter the berries evenly over top and sprinkle with remaining 1 1/2 tablespoons of sugar.
-Bake until cake is golden, 20 to 25 minutes at 350 degrees.
Notice the white on top. That's the thin crust, melted sugar forms....and a bit of lemon zest which I thought was a nice touch :B
VERY tasty :)
Warning: contains dairy products and fattening sugary deliciousness :P
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1000 x 750px
File Size 233.4 kB
Comments