Tuesday, May 26, 2009

A really good pound cake

Brown Sugar-Buttermilk Pound Cakes

Southern Living Annual Recipes 2006 Copyright 2006

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar I had to use a few tablespoons of light brown sugar since I ran out of dark brown
3 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
3 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
Non Stick Cooking Spray

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
2. Stir together buttermilk and baking soda. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition just until blended. Stir in vanilla.
3. Spray 5 (5 3/4- x 3 1/4-inch) disposable foil loaf pans with baking spray. Pour batter evenly into pans (about 1 cup batter in each pan).
4. Bake at 325° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
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I had some buttermilk that I wanted to use up and this recipe seemed to be a good use of it. It's a plain cake but very moist, very tasty. This isn't as dense as other pound cakes I've had. I think this would be great for topping with strawberries and whipped cream. You could make this is one large pan but I happened to have these little mini pans in my baking stash. As delicious is this was, I'm not sure how well this would sell at a bake sale, as the recipe was marketed in Southern Living. In my experience people tend to buy the flashier looking items.

I'm having trouble getting back into my routine after a 3-day weekend. I'm looking forward to the weekend!

P.S. I made about $120 at the yard sale. Not bad considering I didn't have any big-ticket items and we didn't get as much traffic as I hoped we would.

Question of the Day: Is the word 'buttermilk' in a recipe name a turn-on or a turn-off for you? It's a plus when I see 'buttermilk', for me personally.

7 comments:

HotHeaded said...

I usually don't try it since we don't have buttermilk at home. I tend to look for recipes that have things in it I already have on hand. Or I think I will REALLY like.

Anonymous said...

It's a plus for me also. I usually only buy it for a recipe because I just don't think of it otherwise. But no problem, we drink the remainder. Oh, and buttermilk pie! One of our favorites.

Jan

Annie Jones said...

It's usually a plus for me, as well. I usually won't buy it, though. I either sour some milk with lemon juice or vinegar, or I use kefir, or I use thinned down sour cream or yogurt.

Unlike Jan, the idea of buttermilk pie seems unappetizing to me (I guess I'd have to try it to see) and I just can't drink it straight, although I've tried.

Claire said...

TOTALLY a turn on! I love using buttermilk and this cake looks wonderful! I may just have to take it to Sunday School this week. :-)

Cate O'Malley said...

Happen to have some buttermilk on hand for a coleslaw recipe, so this is perfect timing.

Donna-FFW said...

Buttermilk for me is a reason to try certain baked goodds. I love the moistness it seems to add. This poundcake sounds delicious and I love the smaller loaf pan idea!

Jennifer said...

I love buttermilk in baked goods. It seems to give recipes a nice tang and the cakes I've made with it have always been really moist.