Buttermilk has been on sale at the store recently and I’ve been on a cooking spree using it in different dishes. I had just a little bit left and wondered if I could make a cake with it. I mean, if it can be used in pancakes and waffles, why not cake, right?
I wanted something a little more spicy since it’s the holidays and went with flavors similiar to gingerbread cake. This cake turned out just how I was hoping and it’s even better drizzled with some Caramel Sauce.
Andrea’s Buttermilk Spice Cake
- 1C Buttermilk
- 1/4C Blackstrap Molasses
- 3 Eggs
- 3tsp Vanilla
- 1C White Whole Wheat Flour
- 1 1/2 C Unbleached All Purpose Flour
- 1/2C Cane Sugar
- 2tsp Baking Soda
- 1tsp Cinnamon
- 1/2tsp Allspice
- 1/2tsp Ground Ginger
- 1/4tsp Ground Clove
1/2 TBSP Butter to grease the pan
Preheat oven to 400 degrees and lightly grease a pan with the butter. In a stand mixer, combine the wet ingredients and mix until everything is incorporated. In a large mixing bowl, add the dry ingredients and whisk. Turn the stand mixer on slow and slowly add the dry ingredients to the wet. Do this until all the dry has been added. Increase the speed on the mixer just a bit and mix for about 2 minutes.
Add this mixture to the bundt pan, make sure the the batter is even in the pan. Place in oven and bake for about 20 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely before removing from pan.
Slice and serve!
If you live at sea level or below, reduce the heat on the oven to 375. This may affect the time it takes for the cake to bake so make sure to keep an eye on it.
This cake also freezes and reheats very well! Allow to thaw at room temperature and then gently heat in a low temp oven or toaster oven.
This is also goes great with coffee or tea in the morning, you know, if you’re one to have cake for breakfast. No judging from me, it’s the holidays!
Have fun guys, and remember, always play with your food! Enjoy!