Island Buttermilk Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon butter, for greasing the pans
- 1cup vegetable or canola oil
- 1and ¾ cups sugar, plus 2 tablespoons for sprinkling
- 2teaspoons nutmeg
- 1teaspoon salt
- 4cups sifted flour, plus extra for dusting pans
- 1teaspoon baking soda
- 1and ⅓ cups buttermilk
- 1cup ripe blueberries, raspberries, or blackberries (optional)
Nutritional analysis per serving (12 servings)
462 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 66 grams carbohydrates; 1 gram dietary fiber; 34 grams sugars; 5 grams protein; 308 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
- Step 2
In a bowl, mix oil, 1 and ¾ cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
- Step 3
Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.
Private Notes
Comments
On the other hand. I made these again in madeleine pans and as small cakes with blueberries they come out just fine. I recommend using a food processor to make them smooth like the picture from Cranberry Island Kitchen. I just think these lose a little bit of the delicacy and virtue when put into a loaf pan.
Have made these cakes twice now. Blueberries seem to work better than raspberries for me - the cake with raspberries seemed to have too much moisture and never fully baked in the middle. Also, baking in the top part of the oven worked better than the middle. Super easy, super fast, and enough for sharing. Yum!
The batter did seem a little too dry when I mixed it up, but I took the advice of some of the other reviewers and added a tablespoon more of buttermilk. I changed nothing else. It worked out SO well. We have a delicious, moist cake tonight. I know we'll make this again and again.
This came up when I searched for "cranberry" and "dessert". Cranberries wouldn't work at all in this dessert! It only turned up on my search results because this is from "Cranberry Island Kitchen." That seems like a search fail, but it's at the very least a bummer because I'd love an adaptation of this recipe for tart cranberries!
Family enjoyed this cake. I baked it in a 9 X 13 pan. I used 3.5 cups of flour, 4 just seemed too much. I also folded in fruit, raspberries and blueberries into the batter, worked fine. It took 55 minutes to fully bake. Moist and tasty. Next time I may make the batter into cupcakes.
Added 2 eggs and half cinnamon and half nutmeg Still wet after 44 min in middle. Would probably use more blackberries if made again. The ends were very tasty.
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