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Buttermilk Country Cake

Source of Recipe


From "The Cake Bible"






List of Ingredients



• 4 large egg yolks
  
• 2/3 cup buttermilk, divided
  
• 1-1/2 tsp vanilla
  
• 2 cups sifted cake flour
  
• 1 cup sugar
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 8 Tbsp unsalted butter, at room temperature
  






Instructions



1. Grease a 9-inch springform pan. Line the bottom with parchment or wax paper, grease again, and sprinkle with flour.
   
   
2. In a medium bowl, combine the yolks with 1/4 of the buttermilk and the vanilla. In a large mixing bowl, combine the flour, sugar, baking powder and salt, mixing on low speed for 30 seconds to blend. Add the butter and the remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1-1/2 minutes. Scrape down the sides of the pan. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the pan again.
   
   
3. Transfer the batter to the prepared pan and smooth the surface with a spatula. The pan will be about 1/2 full. Bake in a preheated 350º F oven 35 to 40 minutes, or until a tester inserted in the center comes out clean. Let the cake cool in the pan on a rack 10 minutes. Remove the sides of the pan and invert the cake onto a greased wire rack. Cool completely.
   
   Makes 8 servings.
   
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   SERVING SUGGESTIONS: Softly whipped cream and peach slices; berries or sautéed apple slices; a sprinkling of powdered sugar.