It looked pretty plain when baked, but it has a wonderful crumb and it is a sturdy cake that would be easy to layer and would do well with a filling, frosting or a topping of any variety. And, best of all, the flavor of the cake was so wonderful. It is a plain vanilla-ish cake, but the buttermilk adds a nice depth of flavor and gives it a little more dimension than just a plain cake. This is definitely one of my favorites so far.
The day I made it I served it with the HCB raspberry sauce that I love so much and that was a great pairing...however it is equally delicious just on its own. I imagine it would be great with a chocolate ganache or buttercream frosting, as a strawberry shortcake, etc. etc. And it would take the addition of any flavoring (to the cake itself) really well. I grated in about 1/8-1/4 of a teaspoon of fresh nutmeg which added a really nice undertone to the cake. Hanaâ added orange zest and served it with strawberries - love that idea too!
|mise en place|
|I didn't have an 8" square pan so used two 6" pans instead|
|I may have overbaked them slightly, but they were still very moist and perfectly done on the inside|
|yum! popped right out of the pan even though I forgot to add parchment...|
|served with a drizzle of raspberry sauce...|
Bye for now...