September 07, 2010

Old Fashioned Buttermilk Cake

This buttermilk cake can definitely be labeled as a traditional Finnish "coffee table cake", meaning it would be served with several cups of coffee and a selection of other cakes or cookies - "of seven sorts", as the saying goes. My granny would still always serve at least 3 or 4 sorts of different cookies along with Finnish pulla (sweet cinnamon rolls) and possibly a "dry cake" like this one. It doesn't matter that all the cookies are made using the same dough with a difference of cinnamon or sugar or cinnamon-sugar on top. They are all different shapes, so she would always make sure we tried them all.

"Dry cake", I must note, most certainly does not mean that the cake itself is dry, in fact I love using buttermilk, sour cream or yoghurt in cakes as they always make the most softest and moistest cakes. I believe they called them dry cakes because they weren't served with cream, just with a cup of coffee. And although buttermilk sold in Australia is not quite like the sour buttermilk I loved having by the glass back in Finland, but it's definitely good for baking.

This is a superbly easy cake to make, and you won't need any fancy equipment, just a bowl and a wooden spoon: just the way I like it.

Old Fashioned Buttermilk Cake

240g plain flour
160g caster sugar
1 tsp baking soda
1 tsp ground cinnamon
75g sultanas

100ml canola oil or 100g unsalted butter, melted
1 tbs treacle syryp
300ml buttermilk

In a large bowl, mix all the dry ingredients together. In another bowl, stir together the oil, buttermilk and syrup. Add the oil mixture into the flour mixture and stir until smooth. Pour the cake batter into a greased 19cm cake tin, and bake in 175C for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean. Serve with coffee (or untraditionally with a dollop of natural yoghurt, like I did!)