Sunday, April 15, 2012

Buttermilk's Charm

Last week while searching for a new dessert recipe, I found Buttermilk Crumb Cake in an old Southern Living recipe book. What I liked about the recipe was the fact that I had all the ingredients on hand. Buttermilk is a staple in my kitchen because of its old fashioned Southern usefulness,charming qualities and one of my family members likes to drink it on occasion as a remedy for upset stomach.

Here are just a few charming buttermilk facts:
  • When combined with baking soda, buttermilk produces light baked goods and adds extra tenderness,moisture and flavor.
  • Buttermilk acts as a tenderizer when combined with seasonings in marinades for meat and poultry.
  • Buttermilk adds low-fat creaminess and flavor to soups,salad dressings and sauces.
  • Buttermilk can be substituted for yogurt or mayonnaise in some recipes.
  • Buttermilk's tangy flavor goes well with sweet fruits such as peaches,cherries, and pears.
  • Buttermilk can be made with sweet milk by adding 1 Tablespoon vinegar or 1 Tablespoon lemon juice to 1 cup of milk.
I also love the fact that I can enjoy looking at my grandmother's churn and not have to make the butter and buttermilk before I can  bake the cake! 

Buttermilk Crumb Cake

3 cups all-purpose flour
2 cups firmly packed brown sugar
1 cup butter,softened
2 teaspoons nutmeg
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon soda
1/4 cup chopped nuts (optional)

Combine flour,sugar,butter, and spices; mix thoroughly until mixture resembles crumbs. Reserve 1 cup crumb mixture for topping.

Add eggs,buttermilk,baking powder, and soda to remaining crumb mixture; beat well.
Pour into a well-greased and floured 13x9x2 in. baking pan. Top with reserved crumbs.
Sprinkle with nuts, if desired.

Bake at 350 degrees fro 45 minutes or until cake tests done. Cut into square and serve warm or cold.
Yield: 15 servings

Do you have a favorite buttermilk recipe?    

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