Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Today I am sharing with you a fabulously old fashioned recipe for a quick and easy buttermilk cake that is so tasty, it will have your family and friends begging for seconds.
Not only is it moist and delicious with a brown sugar buttermilk batter, but it boasts a lush pecan praline topping that is incredibly delicious!
This cake spells winner/winner from the top to the bottom! It makes for a wonderful weekend dessert!
I adapted the recipe from one that I found on the King Arthur Baking site. The original recipe made a 9 by 13 inch cake, which is far too large for me these days. If you are interested in the larger cake, by all means check it out!
If you are interested in the smaller version, read on!
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I feel like I need to apologize for my photographs. I just don't get the light I need to take naturally great photos here in Canada. I sure miss my dining room window in the UK.
I was able to take fairly decent photos on the top of my table for most of the day. Here, I am relegated to taking them from the top of a wooden TV table tray next to my living room window. And even then the lighting is not perfect.
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Change is never easy and I have found this move from the UK back to Canada one of the most difficult ones in quite a few ways, not the least the way I have to do things here on the blog.
I am really grateful for those of you who have stuck with me over this past year and a half. Thank you so much! I appreciate your faithfulness very much. More than you will ever know. Now back to the cake.
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This really is an amazing cake, the way that most buttermilk cakes are amazing. The texture is incredibly moist. Both the buttermilk and the use of brown sugar work towards that end.
Not only is it incredibly moist, but it goes together very easily. You don't even need an electric mixer to make it. I did this cake today using only a bowl and a wooden spoon. Just like in the good old days.
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That praline topping is this cakes crowning glory. Buttery, sweet caramel flavored, and chock full of toasted pecans nuts, it bakes onto the cake during the last 10 minutes of the cakes bake time.
Sweet, sticky perfection. This is a lovely cake that you really don't want to miss out on!
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WHAT YOU NEED TO MAKE FARMHOUSE BUTTERMILK CAKE
Simple every day ingredients and I have substitutions for some of them if you are not able to get them.
For the cake:
- ¼ cup (60g) butter, room temperature
- 1 cup (200g) soft light brown sugar (packed)
- 1 large egg
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (210g) cups all-purpose plain flour
For the praline topping:
- 3 tablespoons butter, melted
- ½ cup (100g) soft light brown sugar (packed)
- 1 TBS milk
- 1 TBS cream
- ⅛ teaspoon salt
- ¾ cup (90g) chopped toasted pecan nuts
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I just use regular salted butter and plain all purpose flour. I always use large free range eggs. One does the trick perfectly with this recipe.
If you are measuring the soft light brown sugar by cups, it should be measured into the cup and then packed down firmly to fill the cup.
Also if you are measuring the flour by cups, spoon the flour into the cups and level them off with the straight side of a knife.
Butter milk is an ingredient that I can appreciate not all people have access to. You can very easily make your own substitution by one of two ways.
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First add a TBS of either lemon juice or white vinegar to a measuring cup. Add whole milk to make up the measure, stir and leave it to clabber for 5 to 10 minutes.
Second, you can whisk together equal measures of whole fat milk and plain yogurt to make up the amount of buttermilk needed. Works a charm.
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HOW TO MAKE FARMHOUSE BUTTERMILK CAKE
Nothing could be simpler. Trust me. You can mix this easy cake altogether in a bowl with a wooden spoon.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep cake tin and line with some baking parchment, leaving an overhang to lift the cake out with.
Cream the butter and brown sugar together with a wooden spoon. Beat in the egg and vanilla, until smooth. Beat in the buttermilk.
Sift together the flour, baking soda and salt. Sprinkle over top of the wet ingredients and beat all together until well combined. Pour into your prepared pan.
Bake for 30 minutes.
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While the cake is baking, whisk together the praline topping ingredients. At the end of 30 minutes, remove the cake from the oven. Pour the topping over top of the cake spreading it out to cover the top completely. (It will appear thick but be easy to spread)Return to the oven for a further 10 minutes.
Remove from the oven and leave in the pan to cool for 20 minutes. Lift out onto a wire rack to cool completely. The topping will firm up as the cake cools. Cut into wedges to serve.
We enjoyed this cake with a dollop of whipped cream on top, but vanilla ice cream would also go very well. I am thinking that Butter Pecan would also be very nice as would butterscotch ripping. Now that, my friends, sounds incredibly delicious!
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A fan of buttermilk cakes? (And who isn't!!) You may enjoy these other buttermilk cake recipes which I have posted through the years. I can promise you each one is delicious in its own right!
GRANDMOTHER'S BUTTERMILK CAKE - A lovely moist and uncomplicated vanilla butter cake with a tender delicious crumb. An 8-inch square cake that you can bake and serve from the same tin! I like to frost it with a chocolate icing and sprinkle with mini chocolate candy buttons.
RHUBARB BUTTERMILK PICNIC CAKE - This is the best rhubarb cake going. Left on its own, plain, it makes the perfect snacking cake. Lovely with an ice cold glass of milk, or with a cup of your favorite hot drink. Add a scoop of vanilla ice cream or a dollop of whipped cream to dress it up for dessert. Its also delicious served with a simple vanilla buttercream frosting.
Farmhouse Buttermilk Cake
Yield: 12
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This is a moist and delicious old fashioned brown sugar buttermilk cake with its sweet pecan praline topping is destined to become a firm family favorite.
Ingredients
For the cake:
- ¼ cup (60g) butter, room temperature
- 1 cup (200g) soft light brown sugar (packed)
- 1 large egg
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (210g) cups all-purpose plain flour
For the praline topping:
- 3 tablespoons butter, melted
- ½ cup (100g) soft light brown sugar (packed)
- 1 TBS milk
- 1 TBS cream
- ⅛ teaspoon salt
- ¾ cup (90g) chopped toasted pecan nuts
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep cake tin and line with some baking parchment, leaving an overhang to lift the cake out with.
- Cream the butter and brown sugar together with a wooden spoon. Beat in the egg and vanilla, until smooth. Beat in the buttermilk.
- Sift together the flour, baking soda and salt. Sprinkle over top of the wet ingredients and beat all together until well combined. Pour into your prepared pan.
- Bake for 30 minutes.
- While the cake is baking, whisk together the praline topping ingredients.
- At the end of 30 minutes, remove the cake from the oven. Pour the topping over top of the cake spreading it out to cover the top completely. (It will appear thick but be easy to spread)
- Return to the oven for a further 10 minutes. Remove from the oven and leave in the pan to cool for 20 minutes. Lift out onto a wire rack to cool completely. The topping will firm up as the cake cools.
- Cut into wedges to serve.
Thanks so much for visiting! Do come again!
The recipe which I am sharing with you today is a small batch version of the original texas sheet cake recipe which I have been making since the 1970's. I can't remember where I got the original recipe.
In all likelihood it was one of the popular ladies' magazines of the day. Family Circle or Women's Day. I used to buy them all the time.
It was a cake that my then husband and my children just loved and I made it for them quite frequently. The original recipe made a 13 by 18 inch cake. With there just being me in the house now, I have no need for a cake that large and so I have cut the original recipe in half.
It was one of those recipes I saved because it used buttermilk. Buttermilk was not something which my mother ever used. I remember buying some one time because I was making fried chicken, but I ended up with lots of buttermilk that needed using up.
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Most of it got wasted because back then I had no idea of what to do with it. That's when I started collecting buttermilk recipes because I never wanted to have to waste like that again.
I ended up with a whole folder of recipes that used buttermilk. Pancakes, cakes, biscuits, etc. This was way back in the days before the internet. And I did not have a lot of cookbooks. Collecting these recipes was serious business! I did not have the world at my fingertips like we do today.
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This cake may be a very thin cake, but it packs a HUGE wallop of tastiness into it. Its moist and dense and chocolatey.
It also boasts some ground cinnamon in the cake batter, which we really enjoy. Its very Mexican to mix cinnamon and chocolate together. They actually have a natural affinity for each other.
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You need a quarter rimmed sheet pan for this recipe. This is a sheet pan which measures 12 by 10 inches in size. You could use a 9 by 13 inch pan if that is all you have.
You will need to adjust the baking time as the cake will be a bit thicker. I would add about 5 minutes to the time.
There is plenty of icing to go around, so no worried there.
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(SMALL BATCH)
Its as easy and unfussy as you can get. Nothing special needed here, unless you consider buttermilk special and I got a solution for that!
For the cake:
- 1 cup (140g) plain all purpose flour
- 1 cup (200g) sugar
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 2 heaping TBS unsweetened cocoa powder (not the drink mix)
- 1/2 cup (120ml) boiling water
- 1/4 cup (60ml) buttermilk
- 1 large free range egg, beaten
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
For the frosting:
- 2 TBS butter
- 3 TBS whole milk
- 1 tsp vanilla
- 2 heaped TBS cocoa powder
- 2 cups (260g) icing sugar, sifted
You will also need:
- a handful of toasted pecans, coarsely chopped
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You will note that it calls for a small quantity of unsweetened cocoa powder. You would not believe the number of people who confuse that with chocolate drink mix. Cocoa powder is NOT chocolate drink mix.
It is unsweetened and about the only thing it has in common with chocolate drink mix is that it is chocolate. Drink mix has powdered milk and sugar added to it, so do NOT be using that in the place of cocoa powder!
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If you have run out of buttermilk, or just can't be bothered to buy any, I have the solution to that. There are two ways that you can make your own.
1. Add a TBS of lemon juice or vinegar to a cup and pour in whole milk to make up the measure. Stir and leave to clabber.
2. Whisk together equal parts of full fat yogurt and whole milk to make up the measure. This works a charm.
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HOW TO MAKE TEXAS CHOCOLATE SHEET PAN CAKE
Easy peasy, lemon squeasy!!
Lets put the cake together first. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 12 by 10 inch rimmed sheet pan really well. Set aside. (I use canola cooking spray)
Whisk the flour, sugar, cinnamon, and salt together in a medium sized bowl.
Melt the butter in the microwave (about 20 seconds on high). Whisk in the cocoa powder and the boiling water.
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Whisk the buttermilk, egg, baking soda and vanilla together in a measuring cup.
Stir the buttermilk/egg mixture into the flour mixture in the bowl, followed by the butter mixture. Stir everything together until smooth and well combined. Pour the batter into the prepared sheet pan.
Bake in the preheated oven for 15 to 20 minutes. A toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
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While the cake is baking make the icing, ready to spread on the cake as soon as it comes out of the oven.
Melt the butter in a medium sized bowl in the microwave. Remove and whisk in the vanilla, cocoa powder and milk. Beat in the icing sugar until smooth.
Spread this over the cake as soon as it comes out of the oven, using an offset spatula to spread it right into the corners. Sprinkle the toasted pecans over top.
Leave to cool for half an hour before serving. This is a lovely moist cake!
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This recipe makes six very generous servings. I actually find it to be a lot sweeter than I remembered it being when I made it this time. I am trying to get away from using so much sugar.
I think that you could actually cut it into 9 servings adequately and serve it with some ice cream or whipped cream to cut the sweetness a bit. Its the icing that is really sweet. Maybe even cut the icing quantities in half and have a thinner layer.
Its a really lovely cake however, beautifully moist and delicious. If you wanted to you could substitute hot coffee for the boiling water. Coffee really enhances the flavor of the chocolate. Leave the nuts off if you are not a nut lover!
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If you are like me when I was younger and are looking for ways to use up the rest of your buttermilk, look no further. Have I got some recipes for you!
LEMON BUTTERMILK CAKE - I have never met a lemon cake I did not love and this one is no exception. It is a well known fact that buttermilk makes cakes that are wonderfully moist and rich. This is an exceptional cake, with beautiful lemon flavor and a dense almost pound-cake-like moist texture.
GRANDMOTHER'S BUTTERMILK CAKE - This is a really lovely cake. Its pretty basic, but its moist and delicious. Its the kind of cake that your nan would have cut and sat down in front of you when you went around to visit.
BUTTERMILK BISCUIT MUFFINS - A delicious drop biscuit baked in a muffin tin. Muffin shaped, but as delicious as biscuits. These are fabulous with whatever you wish to serve them with. Any meal. Any time. Any how.
Texas Chocolate Sheet Pan Cake (small batch)
Yield: 6 very generous servings
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
This smaller sized Texas Sheet Pan Cake, lacks none of the flavors or appeal of its larger counter part. You will need a quarter sheet pan to bake this. (rim edge)
Ingredients
For the cake:
- 1 cup (140g) plain all purpose flour
- 1 cup (200g) sugar
- 1/8 tsp salt
- 1/2 cup (120g) butter
- 2 heaping TBS unsweetened cocoa powder (not the drink mix)
- 1/2 cup (120ml) boiling water
- 1/4 cup (60ml) buttermilk
- 1 large free range egg, beaten
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
For the frosting:
- 2 TBS butter
- 3 TBS whole milk
- 1 tsp vanilla
- 2 cups (260g) icing sugar, sifted
- 2 heaped TBS cocoa powder
You will also need:
- a handful of toasted pecans, coarsely chopped
Instructions
- Lets put the cake together first.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 12 by 10 inch rimmed sheet pan really well. Set aside. (I use canola cooking spray)
- Whisk the flour, sugar, cinnamon, and salt together in a medium sized bowl.
- Melt the butter in the microwave (about 20 seconds on high). Whisk in the cocoa powder and the boiling water.
- Whisk the buttermilk, egg, baking soda and vanilla together in a measuring cup.
- Stir the buttermilk/egg mixture into the flour mixture in the bowl, followed by the butter mixture. Stir everything together until smooth and well combined. Pour the batter into the prepared sheet pan.
- Bake in the preheated oven for 15 to 20 minutes. A toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
- While the cake is baking make the icing, ready to spread on the cake as soon as it comes out of the oven.
- Melt the butter in a medium sized bowl in the microwave. Remove and whisk in the vanilla, cocoa powder and milk. Beat in the icing sugar until smooth.
- Spread this over the cake as soon as it comes out of the oven, using an offset spatula to spread it right into the corners. Sprinkle the toasted pecans over top.
- Leave to cool for half an hour before serving. This is a lovely moist cake!
Thanks so much for visiting! Do come again!
A number of years ago I worked as a personal Chef at a Manor House situated in Kent, the garden of England. The family that owned the house and Estate were an American family.
It was a bit like a dream come true for the small town Canadian girl that I am and was. As the chef, I got to live in a little cottage at the edge of the Estate. It was a bit like living in an old movie I guess.
The cottage was lovely and the grounds were gorgeous.
I am sure that one of the main reasons I was hired was because I was a North American. My boss's had no interest in British fare. They typically only wanted to eat North American, and in particular Southern, Food.
My boss had an extensive recipe book collection. She was very partial to Junior League cookery books, and Chef styled cookbooks. Every year for Christmas she would gift me with a cookery book and it was always one style or the other.
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This recipe I am sharing with you today for a sour cream Bundt cake, flavored with orange and lemon comes from one of the books she gifted me with. Celebrate the Rain, correlated by the Junior League of Seattle.
Junior League books are actually quite good cook books. They are community cookbooks on steroids. lol All of the recipes in them are guaranteed to be winners and to work well.
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This recipe is no exception. It is a simple recipe that is equally at home at a picnic table or at a dinner party, depending on how you dress it up.
There is an optional syrup glaze that you can make which soaks into the cake. I opted not to make it today, instead preferring to serve it simply cut into wedges, with some fresh strawberries and whipped cream.
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WHAT YOU NEED TO MAKE ORANGE & LEMON SOUR CREAM CAKE
There is nothing extraordinary about this cake except for the taste. Simple ingredients put together in a most delicious way!
- 3 cups (420g) plain, all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 cups (345g) butter, at room temperature
- 1 1/2 cups (300g) sugar
- 1 1/2 cups (181g) sour cream
- 6 large free range eggs, at room temperature separated
- 2 TBS finely grated orange zest
- 2 TBS finely grated lemon zest
- pinch of cream of tartar
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Optional syrup:
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) Grand Marnier, or other orange liqueur
- 1/2 cup freshly squeezed orange juice
- 6 TBS freshly squeezed lemon juice
- 1/2 tsp salt
.JPG "Orange & Lemon Sour Cream Cake")
You can use unsalted butter for the cake. I always just use salted butter. I can't afford to have both in my kitchen and to be honest I feel its a bit pretentious. I much prefer to cut back on the salt in the recipe.
This cake gets a lot of its volume from the beaten egg whites which are folded in at the end.
It is mildly flavored with orange and lemon zests, and moist from the use of sour cream. I always use full fat sour cream an large free range eggs.
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I just use regular granulated sugar here in North America, but if you are in the UK you may want to use castor sugar.
The regular sugar here is much finer than granulated sugar in the UK. I would compare it quite easily to castor sugar.
The finer the sugar the easier it blends into the batter. If you have ever had a cake come out with brown freckles, that is because the sugar has not completely dissolved into the batter. That is why a finer sugar is best.
The regular granulated sugar here in Canada at least is quite adequate for purpose.
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I did not make the soaking syrup today. For one thing I didn't have any orange liqueur to use in it. I keep telling myself I need to go to the Liquor store and buy some liqueurs for cooking, but it never gets done.
I used to pick up small sized ones in the grocery store in the UK for cooking purposes. They sold all their alcohol in the grocery stores there. I quite liked that.
It is much more difficult here in Canada. You need to go to a dedicated liquor store.
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HOW TO MAKE ORANGE & LEMON SOUR CREAM CAKE
If you follow the instructions exactly there is no reason why your cake can't turn out perfect as mine did! Its simple really. I just use an electric hand whisk. Make sure you clean it scrupulously before beating up your egg whites, or they won't beat up properly.
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Preheat the oven to 325*F/165*C/ gas mark 3. Butter and flour a 10 inch tube pan. (I used a Bundt pan.)Sift the flour, baking powder, and baking soda into a bowl.
Cream the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the sour cream, egg yolk, and fruit zests. Beat for five minutes until thoroughly blended. Stir in the dry ingredients.
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Using clean dry beaters, beat the egg whites, along with the cream of tartar until stiff but not dry peaks form. Fold half of the egg whites into the batter gently to lighten it, nd then fold in the remaining egg whites.
Pour the batter into the prepared pan. Bake for about 1 hours, until risen, golden brown and a tester inserted in the center comes out clean. Leave to cool in the pan for 15 minutes, then invert onto a cooling rack.
For the optional syrup, combine all of the ingredients in a small saucepan and cook over medium low heat, swirling the pan occasionally, until the sugar dissolves. Increase the heat to medium high and boil until the syrup thickens slightly, about 8 minutes. Leave to cool until just warm.
Pierce the tip of the cake with a bamboo skewer or toothpick multiple times. Slowly pour the syrup over top, allowing it to soak in before adding more.
This is delicious served, cut into wedges, with fresh berries and whipped cream. (with or without the optional glaze)
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If you are looking for a delicious cake to serve at your weekend celebrations this weekend (Canada Day and Independence Day) look no further. This is the perfect cake!
It is moist and a tiny bit dense, perfectly willing to stand up to being transported to and fro, and very well suited to being enjoyed along with fresh fruit and cream.
Some other cakes which you might enjoy in much the same way are:
HOT MILK SPONGE CAKE - This is the cake we grew up with in our home. It is the one my mother always baked for us. Most often we had it split with jam in the middle, but it goes fabulously with fruit.
ALICE'S PLAIN CAKE - This is the cake my mom always made for me when I was young. It was considered to be perfectly suitable for a small child's digestive system. It is wonderful served with whipped cream and fresh berries.
Orange & Lemon Sour Cream Cake
Yield: 12 - 14
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This is a great cake for on the go! It is beautiful served sliced, along with fresh berries and a dollop whipped cream!
Ingredients
- 3 cups (420g) plain, all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 cups (345g) butter, at room temperature
- 1 1/2 cups (300g) sugar
- 1 1/2 cups (181g) sour cream
- 6 large free range eggs, at room temperature separated
- 2 TBS finely grated orange zest
- 2 TBS finely grated lemon zest
- pinch of cream of tartar
Optional syrup:
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) Grand Marnier, or other orange liqueur
- 1/2 cup freshly squeezed orange juice
- 6 TBS freshly squeezed lemon juice
- 1/2 tsp salt
Instructions
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter and flour a 10 inch tube pan. (I used a Bundt pan.)
- Sift the flour, baking powder, and baking soda into a bowl.
- Cream the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the sour cream, egg yolk, and fruit zests. Beat for five minutes until thoroughly blended. Stir in the dry ingredients.
- Using clean dry beaters, beat the egg whites, along with the cream of tartar until stiff but not dry peaks form.
- Fold half of the egg whites into the batter gently to lighten it, nd then fold in the remaining egg whites.
- Pour the batter into the prepared pan. Bake for about 1 hours, until risen, golden brown and a tester inserted in the center comes out clean.
- Leave to cool in the pan for 15 minutes, then invert onto a cooling rack.
- For the optional syrup, combine all of the ingredients in a small saucepan and cook over medium low heat, swirling the pan occasionally, until the sugar dissolves. Increase the heat to medium high and boil until the syrup thickens slightly, about 8 minutes. Leave to cool until just warm.
- Pierce the tip of the cake with a bamboo skewer or toothpick multiple times. Slowly pour the syrup over top, allowing it to soak in before adding more.
- This is delicious served, cut into wedges, with fresh berries and whipped cream. (with or without the optional glaze)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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