buttermilk baking

Almond buttermilk cake on twothirtyate.com

I am in love with this almond cake so much that, after making it for the first time, I immediately knew that I had to share it. You all need to make this cake and you need to do it as soon as you can. That’s how good it is.


I usually shy away from any recipe calling for buttermilk because I never have it in the house and I can never use the whole container before it goes bad and it seems like such a waste. Why can’t they just sell buttermilk in half pint containers? Sure, I could do the milk and lemon trick, but for some reason I feel like it’s not the same. I finally found powdered buttermilk at work, which has been so amazing. You add an equivalent amount of water when you add the wet ingredients and a certain amount of the powder when you add the dry ingredients. It’s as simple as that and it makes spur of the moment baking with buttermilk more possible.


The perks of this cake are that it’s incredibly easy to make and that it isn’t fussy. Unlike layer cakes, which require time to make and then time to cool before icing their perfect layers, this cake is simple. It’s one thin layer of almond flavored cake sprinkled with crispy almonds. It’s so delicious that, if it makes it through the night without us eating the whole thing it’ll be a miracle. Which is exactly why you should try it.

almond buttermilk cake
printer-friendly version
adapted from JensFavoriteCookies.com
makes 6 servings


1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup buttermilk
3/4 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup flour
1/8 cup sliced almonds

Preheat the oven to 375 degrees. In a stand mixer, or in a bowl with a hand mixer, cream the butter and sugar. Add the egg, buttermilk, and almond extract and mix until well combined. Add the salt, baking powder, baking soda, and flour and continue to mix until all of the ingredients are mixed thoroughly, making sure to scrape the bottom of the bowl once or twice. Pour the batter into a greased 9″ round pan and scatter the almonds on top. Bake for 20-25 minutes or until golden brown and a knife inserted in the center comes out clean. Let cool completely before serving.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in dessert, meatless monday, vegetarian and tagged , , , . Bookmark the permalink.

One Response to buttermilk baking

  1. Linda says:

    Sounds delicious … Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s