I know my Russian Jewish grandparents used to love drinking buttermilk. But I never knew what to do with buttermilk. I didn’t really like the taste of it, and so I never thought about having it in the house. Now, through school, my five year old discovered a love of pancakes. I know, isn’t that the way that it always is? They’ll try new foods when they aren’t home, but you can’t get them to eat something new ever. Well, I decided to take advantage of his new love of pancakes, and to have him help me make pancakes from scratch. And I found a great recipe for buttermilk pancakes. Now on the weekends, when the mood strikes, we get into the kitchen, and together we whip up a batch of buttermilk pancakes that everyone can enjoy.
But now I always have buttermilk, and I hate for it to go to waste. So I needed to find another use for the buttermilk. I decided to try to make a Cinammon Swirl Buttermilk Pound Cake. It was delicious! And since I always have these simple ingredients on hand, it’s a good cake recipe to have in my repertoire. My husband even loved it, and he doesn’t have much of a sweet tooth. He liked the favors and that it wasn’t too rich and sweet. The cake was also approved by my kiddo. So definitely a recipe I’ll be repeating.
1cup all-purpose flour
1tsp baking soda
1/2 tsp salt
1 large egg
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, the brush with oil. Working in batches and using a1/4 cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm. Serve with maple syrup and butter.
Cinammon Swirl Buttermilk Pound Cake
Cinammon Streusel Swirl
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 tsp ground Cinammon
1/8 tsp salt
3 tbsp unsalted butter, melted
Buttermilk Pound Cake
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup unsalted butter, softened
2 cups granulate sugar
3 large eggs
2 tsp vanilla extract
1 tsp orange zest
1 cup buttermilk
Position rack in the center of oven and preheat to oven to 325 degrees. Grease the inside of a 10″ bundt pan. Dust the pan with flour and shake out the excess.
In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt breaking up any of the larger pieces of the brown sugar for the streusel swirl. Add the melted butter and stir until blended and crumbly.
Sift together the flours baking powder, baking soda, salt, and nutmeg into a medium bowl. Whisk to combine and set aside. In the bowl of an electric mixer, beat the butter at a medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about 4 mins. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until well combined.
Scrape 1/2 of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.
Bake the cake for 65 to 75 min, until a cake tester inserte into the center comes out clean. Cool the cake in the pan on a wire rack for 15 mins. Invert the cake not the rack and let cook completely. Dust the cake lightly with powdered sugar right before serving.