The Cake Bible
Buttermilk Country Cake
Page 41
| Course Type: Cakes
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This is one of three cakes that I make over and over from this book, and that's saying a lot, because I make very many of the cakes from this book. When this cake is freshly made, is has the most swoon-making tang to it, and it is not overly sweet. The texture is the epitome of perfection, with a light, but still tight, crumb.
It is probably best plain, though you could embellish pretty much however you like, though I would tend to want to enhance the tanginess and not mute it with chocolate or something. A lemon or orange filling could be outstanding, or a berry topping. As Ms. Beranbaum suggests, crème fraîche and fresh, ripe peaches are excellent with it.
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