Sunday, August 2, 2015


Last week, I had buttermilk in my fridge to make a buttermilk pie.  The pie was delicious and easy to eat.  I really prefer straightforward food. It is fun to occasionally challenge your palette, but it's also nice when you find something that is simply pleasant.

I didn't want to waste the buttermilk, so I had to make some buttermilk biscuits.  I had to.  I still had more buttermilk, so I also made a buttermilk buttercream for a chocolate cake.  I just subbed the buttermilk for the cream I would normally use.  It was tangy in a great way.  It reminded me of a cream cheese frosting.

After all of that, you would think I'd be over anything with buttermilk.  Oh, don't under estimate my Southern taste buds! My favorite yellow cake recipe happens to call for two cups of buttermilk. The yellow cake by Add a Pinch is pretty much the only yellow cake I make now. It's tangy and creamy. It tastes deliciously homemade. 

The yellow cake is simple to put together. I usually bake it in 9 inch rounds, but the recipe includes other options. If you find yourself wanting to make this but you are out of buttermilk, don't worry. It's easy to fake it. For each cup of buttermilk (in this case you need two), measure out one tablespoon of white vinegar. Put the tablespoon of vinegar into a one cup measure. Fill to the top with milk (total volume is one cup). Let it sit for 5 minutes. Tada, buttermilk!

For the yellow cake, you probably have the rest of the ingredients on hand. Frost it with you favorite frosting or eat it with whipped cream and fruit. It's not picky about what it wears. ;)

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