John Myers
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Quick Buttermilk Cake
The perfect quick buttermilk cake recipe with a picture and simple step-by-step instructions.
dough
- 3 Eggs
- 3 cups Sugar
- 2 cups Buttermilk
- 4 cups Flour
- 1 packet Baking powder
- 1 pinch Salt
Covering
- 1 Cup Sugar
- 1 Cup Flaked almonds
- 1 a cup Cream
Preparations
- Preheat the oven to 180 degrees and line a deep baking sheet or 2 rectangular baking tins with baking paper. For the baking molds, I crumple the baking paper, wet it under running water and then squeeze it out well, so it can be wonderfully adapted to any shape.
dough
- Mix the flour with the baking powder and the pinch of salt well. Mix the eggs with the sugar and the buttermilk well with the mixer, then gradually add the flour and mix everything really well. Now put the dough on the baking tray or in the baking tins.
Covering
- Mix the flaked almonds with the sugar and distribute well on the dough and then bake on the middle rack for about 20 – 30 minutes (stick test).
finish
- After baking, take the cake out of the oven and let it cool for about 5 – 10 minutes, then pour the cream on the cake and then let it cool down completely.
tip
- Instead of flaked almonds, you can also use desiccated coconut.
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