Peach Buttermilk Cake

Peach Buttermilk Cake

When you have buttermilk...
When you have peaches or stone fruit...
Then make cake!

One morning (I wake up at 4 am if I'm going to bake...and there is very little planning or thought process at that time), I looked in the refrig with my iPad in hand and saw that I had buttermilk and some peaches on the counter. Some searches on what my father's calls the "magic machine," and I came across this buttermilk cake recipe on Bowen Appetit blog!

It's super simple - basic cake mixture topped with cut fruit. Yum! I brought this to a meeting at work and we ate the whole cake before 9 am. (Yes, my work and meeting start early!)

Make a basic flour, butter, and egg batter, and top with diced fruit. 

Hope you are having a good summer! I think Target put out the Back-to-School stuff on July 5th - what happened to summer vacay?! I must admit I get a bit jealous of all those new school supplies, lunch boxes, backpacks and erasers. I believe I somehow earned a trip for myself to Muji USA for my favorite supplies of paper and pencils!

Sorry for the sad photos - but I'm sure you get it. These photos from my Samsung 6 phone...My DSLR camera is very sad. One of my lenses stopped working...eeck!

Recipe adapted from Bowen Appetit Blog, June 28, 2011

Peach Buttermilk Cake
Be sure to read the original recipe for "Buttermilk Anything Cake" to see other ideas (different fruits, flavoring, and lots of good tips). Here is what I used and did:

Ingredients:
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 stick (4 Tablespoons) unsalted butter, softened
1/2 cup (100 grams) sugar
2 teaspoons vanilla extract
1 large egg, room temp
1/2 cup buttermilk
1 1/2 cups peeled and diced peaches
Sanding sugar or Raw sugar

1. Preheat oven to 375 degrees F. Prepare an 8" round cake pan (I use a parchment circle and spray with Bak-Klene baking spray).
2. In a mixer with paddle attachment, cream together the softened butter and sugar until fluffy (a few minutes).
3. Add egg and mix to combine.
4. Add vanilla extract and mix to combine.
5. Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, and salt).
6. With the mixer on low speed, alternate the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Don't overmix...you can blend the last of the flour with a rubber spatula if you wish.
7. Pour batter into pan. With an offset spatula, spread out the batter in the pan.
8. Top with your diced fruit.
9. Sprinkle with sanding sugar or raw sugar. (Original recipe calls for granulated sugar so you can use that too).
10. Bake for 20-35 minutes - It really depends on the type of fruit and size pan you are using. Start checking at 20 minutes and bake until a toothpick comes out clean.
11. Let sit in pan for 10 minutes before removing onto a cooling rack.

Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

I bake in the morning.
I need to leave the house at 6 am for my commute to work.
Do the math.
So, I made these Blueberry Buttermilk Scones two days in a row at 4:15 am.
Why twice? Because the first time, I cut them incorrectly and made them too big. (Hey, it was before 5 am).

You should make these scones. Maybe even twice! But I'll let you sleep in. These would be great at a Sunday brunch.

The first morning I made these, my circle cutting skills were way lacking. I was supposed to get cut it into 12 pieces, but I only cut them into 8 large pieces. Strangely, my mostly male co-workers were totally fine with the larger pieces (one said, "Then I only need to get one, and not seconds!")

The second morning I made these, I scooped them with an ice cream scoop. This is much easier. You don't have to turn out the dough onto the counter, and can just scoop it out of the bowl. This time, I got 12 mostly round scones. I did pat down the tops a little before adding the egg wash.

On both mornings, I used frozen blueberries.

Bake until nice and golden brown. I prefer the scooped, round scones - the blueberries stay whole. When you cut the dough, you also cut the blueberries.

These scones are not overly sweet. In fact, you could add an extra tablespoon of sugar to the batter. Don't skip the sanding sugar on top either (in a pinch, you can use sugar in the raw or even granulated sugar) as it offers a nice crunch and sweetness. I've made a lot of scones with butter and heavy cream and those scones are richer (and more calories!). This scones uses buttermilk and butter so they aren't as rich.

Adapted from Martha Stewart Living

Blueberry Buttermilk Scones
Yield: 12 scones

Ingredients:
1 1/2 cups (210 grams) all-purpose flour
1/2 cup cake flour
3 T granulated sugar
1 T baking powder (original recipe: 2 1/2 teaspoon)
3/4 t kosher salt
1 stick (4 ounces) butter, cold and cut into pieces
1/2 cup buttermilk
1 cup blueberries (I used Trader Joe's frozen blueberries)
1 egg
1 t vanilla (original recipe 1/2 teaspoon)

Egg Wash (don't skip this)
1 egg
Sanding sugar

Directions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together the flour, cake flour, sugar, baking powder and salt.
3. Cut in butter with a pastry cutter until butter is pea sized. Add the blueberries and toss in the flour mixture.
4. In a small bowl, whisk together 1 egg, buttermilk and vanilla.
5. Using a fork, mix the liquid ingredients into the dry ingredients until it is mostly combined.
6. If you are making scone triangles or squares, turn dough onto a floured surface and knead gently a few times to incorporate the flour. Pat into a circle and cut into 12 pieces and place on a parchment lined baking tray.
7. If you are scooping the dough, scoop the dough and place on a parchment lined baking tray.
8. Lightly beat an egg. Brush the tops of the scones with the egg wash and top with sanding sugar.
9. Bake at 375 for 22-25 minutes until golden brown. Since I had frozen blueberries, it took 24 minutes.

Pumpkin Spice Bundt with Buttermilk Icing - Day #1 of I Like Big Bundts

Bundt #1

As we begin Day 1 of I Like Big Bundts: 30 Days of Bundt Cakes, let me point out why the Bundt pan rocks my world. Here are just a few reasons:

1. Cake : Frosting ratio
I love cake. I don't like frosting. Thus, the Bundt has the perfect ratio of cake to frosting.

2. "Divide batter between cake pans" and "Rotate pans" doesn't exist
I'm horrible at getting equal quantities of cake batter in those 9" round pans. I bring out the scale and do it by weight...but who has the time for that at 4:30 am? With the Bundt, you just pop the batter into the pan, smooth out the top and you are ready to go. And no rotating...it just goes in the center of the oven. Yes, the Bundt puts the Ahhhh in Awesome.

3. You can pass it off as a breakfast food
You know how people think Pop Tarts are breakfast foods? (yes, this breaks the hearts of nutritionists, but work with me here as I build upon that fallacy). With a Bundt cake, people associate it with a coffee cake (obviously a breakfast food...it has the word Coffee in it!) and other tea cakes. So have a bite 24/7...it's okay.

I can go on and on. And I will during the next 29 days, so I have to save some of them for later!

So, let's get to the inaugural Bundt!

This recipe is from the (weep) recently departed Gourmet magazine (November 2005 issue).

Super easy to pull together, this recipe uses canned pumpkin (have you secured your stash during this pumpkin shortage?), butter, buttermilk (as the name implies!) and the spices are cinnamon and allspice (if you are a Tuesdays with Dorie baker, you should have some left from the recent Allspice Muffin!)

The result is a really soft and moist cake. It got thumbs up at the library and I hope you enjoy it as well.

The icing is light (buttermilk and powdered sugar) and provides a nice bit of sweetness, but it can be skipped if you want. A quick dust of powdered sugar would suffice as well.

Remember, come back every day from now til National Bundt Day, November 15th for another Bundt! - mary the food librarian

Recipe:
Pumpkin Spice Bundt with Buttermilk Icing
from Epicurious (Gourmet, November 2005)

Thanks to my friend JustJenn of JustJennDesigns (check out her great stationery!) for making the logo!

Texas Sheet Cake or Chocolate Buttermilk Cake from Better Homes & Gardens

It kills me when people look at a lovely sunset or a rock, and that inspires them to write the great American novel.

Me? My inspiration is a lot less stunning.

I wanted to use up my buttermilk and felt nostalgic. Yes, nothing like almost expired dairy products to get you going. I grabbed my Better Homes and Gardens Cook Book (you know you secretly love the red plaid cover) and searched for desserts that used buttermilk.

And, low and behold, I found an easy recipe for Chocolate Buttermilk Cake AKA Texas Sheet Cake.

Oh, a chocolate cake with so many names. Texas Sheet Cake, Chocolate-Buttermilk Cake, Buttermilk Brownies. I made mine in a 13 x 9 pan, but some recipes also suggests a 15 x 10 pan for more brownie-likeness.

I thought it was a bit too sweet, but my co-worker says she is adjusting her "favorites listing" again and putting this on the top of it! They are super easy and use the "boil in a pot" method to make the batter and frosting. Really couldn't be easier!

Recipe: From the Better Homes and Gardens website

Raspberry Buttermilk Cake

Recently, I made Gourmet's Raspberry Buttermilk Cake, but the upside down Blueberry Buttermilk Cake version. All my fruit fell to the bottom so I served it as an upside down cake.

Esi of Dishing up Delights made it with strawberries. Check out her post for a cute mini version.

This time, I made it in an 8" square pan (squares make it easier to share with my co-workers). I also popped the cake (with sugar on top) into the oven for 10 minutes, then pulled it out, placed the raspberries on top, and then let it continue to bake for another 18 minutes. The raspberries still mostly ended up on the bottom...so that is just how this cake works.

Recipe: Gourmet's Raspberry Buttermilk Cake or Smitten Kitchen's version

Note to readers: I'm sorry but my arms are acting up and need rest. I have recurring repetitive strain injuries that makes typing and using the mouse not fun. I have a special keyboard, mouse, etc. but sometimes I just need to take a big break and really limit my computer work (besides sitting in front of a computer at work for 8 hours a day! :) I'm sorry I'm not able to comment on your blogs. I do really appreciate you coming to visit and your comments!!! Take care, Mary the Food Librarian

Gourmet's Gingerbread for June Gloom

June Gloom Gingerbread

Los Angeles is having a major case of June Gloom. In the last couple weeks we have had overcast skies, rain, foggy days, and even lightening. That marine layer just won't go away. There is only a 58% chance of sunshine in June in LA and I'm beginning to wonder if I need to take Vitamin D supplements instead of my daily dose outside. And perhaps a few hours in front of my Lowell Ego lights. Sigh. Just kidding...sorta.

This may sound very pathetic to some, but these lower temperatures and cloudy skies make me think of FALL. And what's the flavor of fall? Gingerbread.

I'm always looking for gingerbread recipes. I love ginger. I love unfrosted cakes (yeah, JustJenn, I'm not a member of Frosting Nation or "Legalize Frostitution" campaign). Gingerbread is the perfect combo of not too sweet cake, moistness, cinnamon and ginger.

This is Gourmet's Gingerbread from February 2009

Recipe by Ruth Cousineau

One of my co-workers said it tasted like little Ginger People chews were in the cake. Sorta like a soylent green ginger cake! :) This cake only uses ground ginger, ground cinnamon and molasses for the spice - making it really easy to assemble!

I dusted my squares with powdered sugar but a dollop of whipped cream would be nice too.

I find that cutting everything and putting them in cupcake holders makes for easy grabbing by co-workers and less mess. Good thing I picked up 1,000 of these at Surfas recently! :)

Hopefully the sun WILL come out tomorrow! :)

Recipe: Gourmet's Gingerbread

Buttermilk Coffee Cake or the old school Cowboy Coffee Cake

When I went to DC to visit my friends Racheal and Lee, I baked a bit and picked up some buttermilk for a cake. Unfortunately, Lee took a swig of the buttermilk thinking it was regular milk.

I'm just sorry I missed the look on his face.

Light and easy to make coffee cake with walnut & cinnamon crumb topping

This morning I found myself heading to a presentation at another library and, in a blatant attempt to literally butter up my audience, I was looking for something to bring. And I had buttermilk in the fridge.

I was feeling old school and picked up the Better Homes and Garden New Cook Book (11th edition, 1996). You know, the red plaid cover!!

They call this the Buttermilk Coffee Cake. The note says, "Back by popular demand, this breakfast treat was known as Cowboy Coffee Cake in previous editions of this cookbook."

Cut in butter with a pastry cutter until small crumbs:
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 tsp. salt
2/3 cup butter, margarine, or shortening (I used butter)

Put aside 1/2 cup of the crumb mixture and combine with 1/2 cup nuts. I used walnuts. Love the "Walnut Baking Pieces" from Trader Joe's...no need to cut or trim. The nuts aren't optional...you really need them to add crunch and texture.

Stir into the remaining crumb mixture:
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

In a separate bowl, combine these two ingredients and then add (all at once) to the flour mixture:
2 eggs, beaten
1 1/3 cups buttermilk or sour milk

Since the crumb mixture contained cold butter, I wasn't sure how to "mix well". It didn't say to make it smooth so I mixed it (by hand) well enough to combine everything and left these little bits of butter. See them? Well, it turned out fine.

Pour into a greased 13 x 9 pan (I always line it with parchment paper). Sprinkle the topping over the batter. Bake at 350 degrees for 35 to 40 minutes.

Cowboy Coffee Cake or Buttermilk Coffee Cake

English Peas and Buttermilk Potatoes

Math lesson of the day: English peas + Carbs = Delicious!

The farmers market has English peas now! And I'm lazy!

So I bought the shelled peas for $6 a pound ("sealed up" peas were $3/pound). That extra cost was so worth it. I know it can be relaxing and fill you with summertime Zen-like back-to-earth visions of the farm to shell them yourself...but, like noted above, I'm lazy.

English Peas and Buttermilk Potatoes

4 red potatoes (mine were a bit big...so adjust to taste/size/hunger)
1 cup shelled English peas
1/4 cup buttermilk
1-2 T butter
Lots of salt and pepper

I cut up the potatoes and nuked them for about 5 minutes. I boiled the peas in salted water until al dente (I'm sure I could have done things together in the pot, but I wasn't thinking). Drain everything and pop it back into the pot to dry out a bit. Add the buttermilk and butter and start mashing. Easy PEAsy (get it?! darn, I'm such a nerd)

Lemon Blueberry Bundt with White Chocolate

Lemon Blueberry Bundt
from the Nestle's website

Still working on those Costco blueberries (I think they are actually breeding and multiplying in the clam-shell box...)

Today's blueberry item: Lemon Blueberry Bundt. Yes, shocker of all shockers...Mary selected a Bundt cake!

This recipe is pretty much a buttermilk pound cake with some added melted white chocolate (didn't really taste this in the end product). Add half the batter then the blueberries. The blueberries are supposed to end up in the middle. But since I must have the heaviest blueberries on the planet (see my upside down blueberry cake from earlier this week) and I forgot to dust them in cornstarch or flour (although the recipe didn't call for this), they kinda sunk and didn't end up looking anything like the photo on Nestle's website.

The topping/glaze is 1 cup of melted white chocolate morsels with optional lemon extract.

Yeah, those blueberries were no where in the middle. But I just say the cake has its own mind and character.

Was it my favorite bundt? No, not really. I would rather have Everyday Food's Berry-Lemon Bundt with the lemon glaze, rather than this white chocolate glaze. But I know there are a bunch of white chocolate lovers out there so you might want to give this one a try!

Recipe: Nestle's Lemon Blueberry Bundt

P.S. Happy Birthday Karen!!!

(Upside down) Blueberry Buttermilk Cake

(Upside Down by Accident) Blueberry Buttermilk Cake

Who doesn't love the Smitten Kitchen? She's amazing and always come up with the most delicious dishes.

When I saw her Raspberry Buttermilk Cake, I knew I had to make it. I love breakfast and tea cakes. I just don't like frosting...I've been peeling it off since I was a little kid!

Also, I bought the mammoth box of California blueberries from Costco and have to come up with 10 ways to use them. :)

The batter came together quickly. Very easy and "lower" in fat...only 1/2 stick of butter! I sprinkled 1 cup of blueberries on top and popped it into the oven...

When I opened the oven, the fruit was gone. I thought there were in the middle...but no, they were on the bottom.

I probably used too many blueberries and next time I can dust them in flour or wait a few minutes before popping them in the batter. Smitten Kitchen's and Gourmet's fruit fell, but not all the way to bottom like mine.

So, like the saying, "when life gives you a cake with blueberries on the bottom, turn the damn thing over," I served it as an upside down cake, and dusted it with some powdered sugar.

The bottom had a nice crunch because the sugar topping was on the bottom! :)

Recipe: From Smitten Kitchen who got it from Gourmet. Use either one.

Savory Corn and Pepper Muffins (Tuesdays with Dorie)

Savory Corn and Pepper Muffins

My log of activities from New Years Eve to the present...

Honey and tea.
Salt water gargling.
Warm blankets.
Can't taste food.
Hand sanitizer.
Humidifier.
Kleenex (box #1).
EnergyC.
Zicam (via the nose).
Sudafed (the “meth” edition).
Heart races.
Go to work, go home early.
Still can't taste food.
More Kleenex (box #4).
Zicam (rapidmelt).
Mucinex.
Even more Kleenex (box #9).
Losing will to go on because I can't taste food.
Urgent care.
Z-Pack antibiotics.
Another box of Sudafed.
Crazy stomach stuff with antibiotics.
Make muffins for Tuesdays with Dorie to share with only myself.
Add extra jalapeno and chili powder so I can actually taste something.

Yeah, Happy New Year!

I apologize for not commenting on blogs since the new year and checking out all your yummies. I have been coming home and going to bed with my humidifier and cat. Seriously crazy amounts of sleep - like going to bed at 7:10 pm. I'm starting to feel a bit better now and am still in awe of those great scientists who created The Wonderful World of Antibiotics.

For this week's Tuesdays with Dorie, Rebecca of Ezra Pound Cake chose Savory Corn and Pepper Muffins on page 6. I love, love, love her blog!! Be sure to check it out for the recipe and for all her yummy delights.

I can't really tell you how these tasted...since I'm not the best judge at the moment. But they certainly are more colorful than your regular corn muffin! Be sure to check out the other Tuesdays with Dorie bakers! And stay healthy!!!!