Northwoods Buttermilk Cake |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I'm a great fan of buttermilk, so it's not surprising that I found a recipe for a buttermilk cake that I really enjoy. This recipe comes from a Mar 2007 cookbooklet, Favorite Brand Name Recipes, Whole-Grain Cooking. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 cup reduced-calorie stick margarine |
1 cup brown sugar, packed |
1 teaspoon vanilla extract |
5 egg whites |
2/3 cup unsweetened applesauce |
1 cup buttermilk |
2 cups wild rice, cooked |
Directions:
1. Preheat oven to 350 degrees F & spray a 13 x9 baking dish with nonstick cooking spray, then lightly flour the sprayed surface.
2. In a medium bowl, whisk together flours, baking soda, cinnamon salt & nutmeg.
3. In a large mixing bowl, with an electric mixer on medium speed, beat margarine for 30 seconds, then add brown sugar & vanilla & beat until fluffy.
4. Add egg whites, beating well, then add applesauce, also beating well.
5. Add dry ingredients & buttermilk alternately to the large mixing bowl, blending well.
6. Stir in wild rice & pour into prepared pan.
7. Bake 45-50 minutes or until wooden pick inserted in center comes out clean ~ DO NOT OVERBAKE.
8. Cool on a wire rack, then slice & ENJOY!
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