Buttermilk Country Cake
By norsegal8
Buttermilk imparts a slightly tangy and rich flavor to butter cake, although it is actually lower in cholesterol than whole milk. This cake is delicious with softly whipped creme fraiche and ripe peaches. I also like to bring it plain to picnics and serve it with windfalls of fresh wild berries.
- 8
Ingredients
- 4 large egg yolks
- 2/3 cup buttermilk
- 1 1/2 teaspoons vanilla
- 2 cups sifted cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
Preparation
Step 1
Preheat the oven to 350 degrees. Grease one 9-inch cake pan or a 9-inch springform pan. Line the bottom with parchment paper, grease again, and flour the pan.
In a medium bowl, lightly combine the yolks, 1/4 of the buttermilk and the vanilla.
In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium speed and beat for 1 1/2 minutes to aerate and develope the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorortate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the top with a spatula. The pan will be about 1/2 full. Bake for 30 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool on a rack for 10 minutes. Loosen the sides with a small metal spatula and invert onto a greased wire rack. To prevent splitting, reinvert so that the top is up and cool completely before wrapping airtight.