Well it is April so last night I decided I needed to face our yearly challenge of putting our 2013
numbers on the crossword puzzle of numbers or better known “IRS Tax Forms”. As some of you might know, in my prior life, before the cheese business, I spent 25 years preparing tax returns. I discovered that working with numbers and forms can result in brain damage and was able to escape before the damage got to bad.
But back to the buttermilk, before I take on a distasteful task (such as working on the taxes) I bribe myself with a treat. As I looked around the kitchen for the making of such a treat I found an “outdated” pint of our buttermilk (I do not believe that buttermilk can go out of date because it already has gone bad by making it) and half a cup of mini chocolate chips that needed to be used. So off to my favorite recipe resource, the internet and typed in “buttermilk recipes” up popped a recipe that caught my attention, Buttermilk Cake. So I took the recipe and adjusted it by adding half a cup of chocolate chips. It has been a great incentive to continue working through the numbers and get return filed on time. The return is more complicated this year so I might have make another cake to finish up. Glad I am doing only doing one return this year.
Here is the recipe for the Buttermilk Cake. Thanks to localfoods.about.com for the recipe. Thanks to Healthy Living Market for the picture of our buttermilk.
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup sugar plus more for sprinkling
1/4 cup butter at room temperature
1/2 tsp. vanilla extract
1/2 cup buttermilk
Preheat oven to 400°F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat sugar and butter until very light and fluffy. Scrape down sides and beat in egg and vanilla until thoroughly combined, at least 30 seconds. Add half of the buttermilk and stir to combine. Add half the flour mixture and stir to combine. Repeat with remaining buttermilk and flour mixture.
Scrape batter into an 8- by 8-inch baking pan, smooth the top, and sprinkle with sugar. Bake cake until golden and a toothpick or knife inserted int eh center comes out clean, about 25 minutes.