Farmhouse Buttermilk Cake

Yep, I’m old school. Please, no waste! It’s hard for me to discard ingredients as they approach the expiration date. Buttermilk is an ingredient I use frequently but sometimes not fast enough to avoid the dreaded use by date. If you know about buttermilk you know you can go beyond that use by date a bit without consequences. But then the pressure is on. Not to worry, buttermilk does freeze. If you’re like me you’ve got quite a bit going on in your freezer. I just prefer to bake a cake. Buttermilk just adds the most incredible moistness to a cake. With a little over two cups of buttermilk to use I was on the prowl. And here’s what I found. It is amazing!

This recipe is adapted from King Arthur’s Farmhouse Buttermilk Cake. Few changes have been made … mostly with prep. Additionally, the topping suggested was not used but you can find it here.

Recipe

Preheat the oven to 350 degrees F.
Prepare an oblong baking dish, 9″ by 13″ recommended, by buttering and dusting with flour, or by using a baking spray.

3 Cups all purpose flour (yes, I use King Arthur’s)
2 Teaspoon baking soda
1 Teaspoon salt
1/2 Cup butter
2 Cups dark brown sugar (The original recipe calls for light brown sugar … I prefer dark in most recipes calling for light.)
2 Eggs
3 Teaspoons vanilla
2 Cups buttermilk

Using an electric mixer is recommended for this cake. It becomes quite lumpy and a mixer produces smoothness of the batter quickly.

Whisk together the first 3 ingredients. Set aside.

Cream the room temperature butter with the sugar until light and well mixed. Add the eggs and beat until fluffy.

Add the vanilla and buttermilk. Mix well.

Add the flour mixture to the wet ingredients. At first the batter will be lumpy. Mix until just smooth.

Pour into prepared baking dish or pan and bake approximately 35 minutes. My baking dish was a bit smaller than recommended and I increased the baking time. The center should bounce back when touched lightly. Use a toothpick or wooden screwer to check for doneness if you are not sure. I do not recommend this as a layer cake because of the crumb and weight.

After cake has cooled frost with my Penuche Frosting.

Here are a few additional buttermilk recipes to enjoy:

Italian Cream Cake

Devil’s Food Pound

Cola Cake

Pecan Bacon Maple

Buttermilk Pie

Buttermilk Cake

Oatmeal Muffins

Perfectly Chocolate

Banana Muffins