Tuesday, September 28, 2010

Buttermilk Pound Loaf with Yogurt, Honey, and Strawberries

Oh haaay honey, let's be delicious together!

My cake likes to talk out-loud sometimes. That's just how it is.

She goes by the name Mrs. Buttermilk Pound Cake.

Take a bite. Savor. Chew. Swallow. Now do you see why she is so "frisky?" This cake knows what she likes. She likes to be cut into big, thick slices to really show that she is the boss.

But she also appreciates the little sweet things like a drizzle of honey. The classiest of classy always adorn their one red accessory (red lipstick definitely qualifies), and Mrs. Buttermilk Pound Cake chose slivered strawberries to make herself pop. And some thick creamy yogurt goes right in step with just-shaven silky-smooth legs. Damn this is good stuff.

In my opinion, there really is no better way to cure a crazy start to the week than to bake a cake. This cake is first and foremost for me (not selfish, just self-enjoyment); my "job" is to take a huge bite of the cake hot out of the oven. Mind you, it has been so hot this week that I have been manually fanning myself and putting ice cubes in absolutely everything, including my wine (watery icey wine...mmm, goodness what I am doing?!).

Anyway, buttermilk is one of my favorite ingredients to use in a baked good. I mean, come on...buttermilk pancakes, buttermilk donuts, buttermilk fried-chicken, BUTTERMILK POUND CAKE! Over the weekend I made another one of my favorite cakes involving buttermilk-buttermilk avocado pound cake: moist, satisfying, and green!

I've got a touch more buttermilk to use up...who knows what creation I will make next?!

Buttermilk Pound Loaf

"moist with butter and not too sweet"

from the Hummingbird Bakery Cookbook

makes 8-10 slices

1 stick unsalted butter, at room temp

1 2/3 cups sugar

3 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon pure vanilla extract

Grease and dust with flour a 9 x 5-inch loaf pan. Preheat oven to 325 degrees F.

Put the butter and sugar in a freestanding electric mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.

Sift the flour, baking soda, and salt into a separate bowl. Add one-third of the flour mixture to the butter mixture, followed by half of the buttermilk. Mix well. Repeat this process, then finish with the remaining flour mixture. Stir in the vanilla extract. Mix well until all the ingredients are well combined.

Pour the batter into the prepared loaf pan and smooth over the top. Bake in the preheated oven for about 35-40 minutes (mine actually took slightly longer cooking time), until golden brown and the cake bounces back when touched. Let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.

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