What’s not to love about a good cake? It’s the icing on top of every celebration, a sweet solace on a bad day, and the perfect companion to a cup of tea on a quiet afternoon. Now, imagine a cake that’s moist, sweet, and infused with the rich, buttery goodness of buttermilk – yes, that’s the Buttermilk Cake for you! This cake is a beloved classic in many southern households in the United States. The secret ingredient? Buttermilk. This slightly tangy milk not only enhances the flavor of the cake but also makes it incredibly moist. The beauty of this Buttermilk Cake recipe lies in its simplicity. It’s an easy-to-follow recipe, and the result is a deliciously light yet satisfyingly rich cake that can be enjoyed at any time of the day. The addition of almond and vanilla flavorings adds an extra layer of taste, making this cake a real treat for your taste buds. So, why do I love it? Because it’s a cake that promises comfort in every bite. It’s a cake that reminds me of home, of sunny afternoons spent baking in the kitchen. And most importantly, it’s a cake that tastes absolutely divine.
Ingredients
- 2 c. sugar
- 3/4 c. Crisco
- 3 eggs
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 c. buttermilk
- 1 Tbsp. almond flavoring
- 1 tsp. vanilla
Baking Instructions
- Cream sugar and shortening.
- Beat in eggs 1 at a time.
- Sift dry ingredients together.
- Blend in alternating with buttermilk. Beat well.
- Add almond and vanilla.
- Mix well.
- Bake in greased and floured Bundt pan for 1 hour at 350°.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Great Buttermilk Cake Expedition
It’s been a while, my food-loving friends, and I’ve been itching to share this epic journey of mine. Remember those days when you’d just stand in front of the refrigerator, stare blankly, and hope that an amazing cake would just materialize? Well, this is a tale about one of those days, and let me tell you, it was not a piece of cake! (Just a little baking humor for you there.)
The Sugar and Crisco Tango
The story starts with 2 cups of sugar and 3/4 cups of Crisco. Now, let’s be clear, this is not just throwing sugar and Crisco into a bowl. No, no, no, this is a dance, my friends. A tango, if you will. You have to cream the sugar and Crisco together, and if you’ve never done that before, let me tell you, it’s a workout. Who needs a gym when you’ve got a wooden spoon and resolve?
Eggs Enter the Stage
Once you’ve got your sugar and Crisco looking like they belong together, it’s time to introduce the eggs into this sweet love story. But here’s the deal. You add them one at a time. It’s like a dramatic entrance in a reality show. One by one, they make their grand entrance, each one adding its own flair and flavor to the mix.
Sifting Through the Dry Stuff
Now comes the fun part. You’ve got to sift together your dry ingredients. That’s 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. I don’t know about you, but sifting dry ingredients together always makes me feel like a mad scientist. It’s all about precision and patience, and let me tell you, it’s a messy job. But someone’s got to do it!
Buttermilk: The Unexpected Hero
Once your dry ingredients are sifted, you’ve got to blend them in with the sugar-Crisco-egg love triangle, alternating with buttermilk. This is where the real magic happens. The buttermilk, that unexpected hero, swoops in to save the day, making everything blend smoothly. And remember to beat well, my friends! No lazy beating allowed here!
The Flavor Bomb: Almond and Vanilla
After all that beating and blending, it’s time to drop in the flavor bomb. You add in 1 tablespoon of almond flavoring and 1 teaspoon of vanilla. Mix well, and I mean really well. You want every bite of your cake to be a flavor explosion.
The Oven is the Final Judge
Finally, it’s time to put your masterpiece in the oven. You’ve greased and floured your Bundt pan (which, by the way, is the fanciest of all pans), and now you bake for 1 hour at 350°. This is the most nail-biting part of the journey. The oven is the final judge. It does not care about your sweat, your tears, or the flour you’ve got on your face. But when that timer beeps, and you pull out a beautifully golden Buttermilk Cake, you’ll know, my friends, that every second was worth it.
So, there you have it! The epic journey to the heart of a Buttermilk Cake. It’s a rollercoaster of emotions, a test of patience, and a workout all in one. But most importantly, it’s a deliciously sweet journey that I highly recommend you take. Until next time, happy baking, my friends!
