King Arthur's Farmhouse Buttermilk Cake
Since stuck inside, not being able to work at my antique shop (my other job), I am just doing my thing....baking and cooking.....baking....cooking....baking and baking.
I have actually LOST weight since this quarantine, because I have a nervous stomach.
I have been also driving to friends' houses and leaving cake or muffins on their porches and waving from my car.
I decided this week's cake would be King Arthur's Farmhouse Buttermilk Cake.
Since it is a large cake, using 3 cups of flour (and flour is scarce lately with all the hoarders in the grocery stores), I decided to cut the original recipe in half, and bake it in a 9" springform pan.
Of course, I never have buttermilk, so I make my own by combining any milk (I had skim, but 2% or whole is fine too), with a tablespoon of lemon juice. Let this mixture sit 10 minutes, and voila, you have sort of buttermilk. The acid from the lemon mixed with the baking soda in the recipe does something wonderful to baked …
I have actually LOST weight since this quarantine, because I have a nervous stomach.
I have been also driving to friends' houses and leaving cake or muffins on their porches and waving from my car.
I decided this week's cake would be King Arthur's Farmhouse Buttermilk Cake.
Since it is a large cake, using 3 cups of flour (and flour is scarce lately with all the hoarders in the grocery stores), I decided to cut the original recipe in half, and bake it in a 9" springform pan.
Of course, I never have buttermilk, so I make my own by combining any milk (I had skim, but 2% or whole is fine too), with a tablespoon of lemon juice. Let this mixture sit 10 minutes, and voila, you have sort of buttermilk. The acid from the lemon mixed with the baking soda in the recipe does something wonderful to baked …
