Skip to main content

Buttermilk Cake

I usually have some leftover buttermilk at the end of the week. I love buttermilk pancakes and waffles but don’t make enough to use up an entire jug of buttermilk. I try to find something useful and/or interesting to do with at least part of the remaining buttermilk. This time, I tried the buttermilk cake recipe from Dr. Oetker’s cookbook. Dr. Oetker is a big baking supplier in Germany; I would say that he is the German Betty Crocker except that he is a guy and not a homemaker.

The sponge is very simple and with no added sugar. It is spread thin over a greased baking sheet. It is then blind baked for 10 minutes. Despite its simplicity, it gave a very rich aroma as it baked.

Here is the sponge out of the oven. Although I tried to spread the batter evenly, I didn’t do a good enough job and it didn’t redistribute itself fully in the oven.

The topping is sugar, butter, and nuts. I used the hazelnuts from my Seattle trip. I concentrated the topping on the areas where the cake was thicker.

Here is the result. This makes one heck of a breakfast. The huge amount of butter in the topping infuses the cake during baking, making for a very rich cake. The Washington state hazelnuts are very fresh and flavorful. If you doubt whether farm-to-table makes a difference to your food, try buying an ingredient from a local producer and using it. Freshness means more flavor

Comments

Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.