Hi all!
Wow. Over a month without a word. I'm sorry guys. I'm sorry I haven't said hi in a while but mostly I'm sorry I don't even have time to bake. But hey! the term is over in 2 weeks and I'm planning on doing some spring break baking!
How have you been? I'd love to tell you a bunch of stories, but I really can't write for too long. I'll tell you that I went to my first conference ever up at the base of Mount Rainier. It was full of snow, white, beautiful, cold and fun. We listened to a lot of interesting talks, had a snowball fight, went on a little hike and made smores. Not bad huh?
The rest of my time has been pretty much grading, going to class, studying and doing lab work. Sounds terrible but it's not all that horrible when you like what you do. I also like sweets, very much. So I made buttermilk poundcake, because I love buttermilk and because poundcake is perfect to power up your study.
The recipe is from the New York Times, but I found it at Elissa's blog. I halved the recipe because I wasn't using a bundt cake pan, instead I used a shell shaped one and two ramekins for individual cakes. The cake is moist, crumbly, tangy and delicious. Make it, takes no time, it's good for you! (well, maybe not).
Buttermilk Pound Cake
1 1/2 sticks butter
1 3/4 cups flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/2 cup buttermilk
Preheat your oven to 350 F
Cream together butter and sugar. Add the eggs and mix until combined. In a separate bowl, mix the dry ingredients. Alternate the addition of dry ingredients and buttermilk to the wet mix, starting and ending with the dry mix. (I did 1/3 dry mix, 1/2 buttermilk and so on).
Bake for an hour and then let the cake rest. This cake is even better the day after baked, I promise it's worth the wait!
This post is part of 'Sweets for a saturday #8'
This post is part of 'Sweets for a saturday #8'
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13 comments:
Wow that cake can match a delicious cup of costarican coffee! congratz, nice blog!
Ummm t'ha quedat una molla fantàstica, m'agrada molt fer servir
buttermilk, les masses agafen un altre punt.
Petonets
Oh wow that looks amazing. ANd so easy too :)
Adri, quina bona pinta que fa!! A mi també m'encanta fer servir la buttermilk als bescuits.
El Mt Rainier és molt bonic. Que bé poder-hi anar de conferència! Vas tenir temps per fer algun hike pel parc? :)
Petons!
Nena, guapeta mevaaa, quina pintassaaaaaa!!!
Aixi qualsevol va a un cap de setmana amb tu!!;-P
Fantastica la primera foto!
Muaks
que bonita la torta!
Your pound cake looks delish! And good to see you're back!
That buttermilk sounds like a simple way to kick up the flavor in a pound cake and make it into something special. I have a sweet treat linky party going on at my blog and I'd be delighted if you'd stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html
Hola Adri!!!!
quan vaig fer formatge fresc em va fer molta peneta de llençar aquell sèrum, però no sabia que fer-ne. Desprès vaig saber que es feia servir molt a la rebosteria, per a fer aquests cakes, per exemple. Ara, cada vegada que hi penso em sap un greu haver-lo llençat... :-)
No se si en venen a les botigues, però quan en torni a fer el faré servir per aquest cake teu, que és super esponjós i te un aspecte diví :-)
Una cosa, quan fa un stick de mantega?
un petó guapíssima!
Thanks for linking up to Sweets for a Saturday. Feel free to join in again anytime.
My mother-in-law makes a buttermilk pound cake that rocks my world every time. This one looks fantastic too!
muy bello bizcocho,esponjoso,preciosdo de ver,abrazos y cariños-
Can't wait to try this buttermilk pound cake, really looks nice and a nice simple recipe too, even have all the ingredients.
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