Found in the New-York Times Dining section, this Buttermilk Cake recipe came in handy since we had some leftover buttermilk in the fridge.
Adapted from Cranberry Island Kitchen, Portland, Me.
- TOTAL TIME
- 1 hour
- 1 tablespoon butter, for greasing the pans
- 1 cup vegetable or canola oil
- 1 and 3/4 cups sugar, plus 2 tablespoons for sprinkling
- 2 teaspoons nutmeg
- 1 teaspoon salt
- 4 cups sifted flour, plus extra for dusting pans
- 1 teaspoon baking soda
- 1 and 1/3 cups buttermilk
- 1 cup ripe blueberries, raspberries, or blackberries (optional).
- Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
- In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
- Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.
- About 12 servings
- Bon Appetit from SWEETTABLESCAPES!