Buttermilk Cake

[Guest guest]

Buttermilk Cake

 

 

A sweet indulgence during those shorter days of fall,

to share over coffee, after a brisk walk through

falling leaves...or snow flurries!

 

2 cups all-purpose, unbleached flour

1 cup sugar

½ cup brown sugar

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

1 cup buttermilk

2 free-range eggs

2/3 cup canola oil (or vegetable oil)

1 tsp. Bourbon vanilla

 

For topping:

½ cup brown sugar

½ cup chopped walnuts

1 tsp. cinnamon

½ tsp. nutmeg

 

Preheat oven to 350 degrees.

 

In a large mixing bowl, combine the flour, sugars,

baking soda, baking powder, salt and cinnamon. In a

separate bowl combine the buttermilk, eggs, canola oil

and vanilla, blending well. Add the wet ingredients

into the flour mixture, and stir until just moistened.

Don’t over beat the batter. Pour the batter into a

greased 9 x 13” pan, (or two 8” pans). Make your

topping, combining ½ cup brown sugar, chopped nuts and

spices, mix well. Crumble the topping evenly onto the

cake batter. Bake the cake at 350 degrees for about 30

minutes, or until a toothpick inserted into the center

emerges clean. Let the cake cool on a wire rack.

Serves 8.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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