Buttermilk -- Buttermilk Country Cake

Recipes on this page were developed or tested by CeCe Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable.

The following recipe is from ``The Cake Bible'' by Rose Levy Beranbaum.

BUTTERMILK COUNTRY CAKE

8 servings; approximate preparation time 20 minutes

4 large egg yolks

2/3 cup buttermilk, divided

1 1/2 teaspoons vanilla

2 cups sifted cake flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, room temperature

1. Grease a 9-inch springform pan. Line the bottom with parchment or wax paper, grease again and sprinkle with flour.

2. In a medium bowl combine the yolks with 1/4 of the buttermilk and the vanilla. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing on low speed for 30 seconds to blend. Add the butter and the remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes. Scrape down the sides of the pan.

3. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the pan again.

4. Transfer the batter to the prepared pan and smooth the

surface with a spatula. The pan will be about 1/2 full. Bake in a preheated 350-degree oven 35 to 40 minutes or until a tester inserted in the center comes out clean. Let the cake cool in the pan on a rack 10 minutes. Remove the sides of the pan and invert the cake onto a greased wire rack. Cool completely.

Serving suggestions: Softly whipped cream and peach slices; berries or sauteed apple slices; a sprinkling of powdered sugar.

Data per serving

Calories 343

Protein 5g

Fat 16g

Carbohydrates 47g

Sodium 280mg

Saturated fat 9g

Monounsaturated fat 5g

Polyunsaturated fat 1g

Cholesterol 162mg