When baking a lot of biscuits and cakes, you may find yourself in a situation I experience a few times a year – too much milk or buttermilk on hand.
Remedy? More baking!
For my most recent buttermilk surplus, I turned to King Arthur Flour and their Farmhouse Buttermilk Cake recipe. The recipe couldn't be easier, particularly with the slight modifications I made.
Following the reader reviews, I added in 1 tsp. of cinnamon to the batter and ended up omitting the nut topping entirely (I am allergic to nuts) instead of improvising another crumble topping. The result was a flavorful, coffee-cake like dessert that I'll be making in the future for brunch, afternoon tea, and other simple get togethers.
The construction is fairly simple – blend wet ingredients, and then add dry.
Pour into a lightly greased pan and bake. I kept roughly the original recipe baking times, even though I omitted the nut topping.
When I took the cake out of the oven, the lovely cinnamon aroma was too much for my husband to handle and the end result is pictured below 🙂
I look forward to making this cake again!
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