Tuesday, July 28, 2009

Buttermilk Makes It Better

Rose had me at "buttermilk!" This cake, the Buttermilk Country Cake from Rose Levy Beranbaum's The Cake Bible, is the best-textured yellow cake I have ever eaten. It is tender, just slightly crumbly, not dense like a pound cake, but buttery and sweet. I served it with orchard-fresh freestone peaches from the CSA box and a bit of sweetened whipped cream. The peaches were juicy and surprisingly tart, which is ok in my book, given the context of cake and cream.

I just happened to have a quart of Marburger whole-milk buttermilk on hand, one of my secret weapons for tender cakes and quick breads. Not every store carries it, but I find it at Publix and sometimes the Super Wal-Mart stores, and always snag a quart when I do. It is thick and creamy and has freckles in it -- tiny orange flakes that turn golden brown when used in biscuits.

If you don't have The Cake Bible, by all means, go out and get yourself a copy. There is no need to ever purchase a boxed cake mix again. The buttermilk country cake recipe alone will make your reputation as a baker.

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