Buttermilk Pie ???? ✨ | Recipe in description #christmas2023 #holidaydessert
This is a special one y’all. This is my first holiday season without my Great-Grandma Willie Mae, and some days are kinda icky.. not gonna lie. But, I am beyond blessed to have known her for almost 29 years. For me, food IS expression & celebration. So today, we are paying homage to a woman who played a huge role in me becoming the Pastry Chef I am today.
This recipe has been enjoyed by many. When I was the head pastry chef at Black Bottom Southern Kitchen, I fought for this recipe to be on the menu, and it was one of the TOP Sellers during my entire time there. Through me, people all over this country have tasted my grandma’s pie, and for that I am grateful.
If you make it this season, please share a photo with me. I’d truly appreciate it ????✨
Here’s what you need. ????
❄️ 3 eggs, room temp
✨ 1 1/4 cups granulated sugar
❄️ 2 Tbsp all-purpose flour
✨ 1/2 cup unsalted butter melted
❄️ 1 cup buttermilk, room temp
✨ 1 tsp vanilla
❄️ Pinch salt
✨ Pinch nutmeg
❄️ 1 9in pie crust
Bring all ingredients to room temp so the batter comes together properly. Poke a few holes in the pie crust to prevent air bubbles. Pour into prepared pie pan, that is on top of a sheet tray. Bake at 350F for 45-50 min. I like mine cold with no garnishes, but feel free to add whipped cream and berries as I did in the video. ????✨
Rhubarb Buttermilk Cake | Springtime Dessert | Mother's Day recipe this year!
- When rhubarb is in season, there are innumerable ways to use it. But this easy-to-make rhubarb buttermilk cake may be one of the best ways! With bite-sized pieces of rhubarb and a sweet cinnamon sugar topping, the batter comes together quickly with little fuss. Once baked, the cake puffs up slightly to form the perfect spring dessert.
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INGREDIENTS
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, separated
- 1 cup buttermilk
- 2 cups chopped rhubarb
For the topping
- 1/4 cup white granulated sugar
- 1 tsp cinnamon
INSTRUCTIONS
- Sprinkle 1 tsp of salt over the chopped rhubarb and mix to combine. Pour the rhubarb into a colander fitted over a bowl to catch the liquid. Allow the rhubarb to macerate until about 1/4 to 1/3 cup of liquid accumulates, 45-60 minutes. Once the rhubarb has macerated, discard the liquid and make the cake.
- Butter two 8.5 x 4.5 loaf pans and set them aside. Preheat the oven to 350°F.
- In a large bowl, combine the butter, white granulated sugar, and brown sugar. Using a whisk or a mixer, beat the mixture until light and fluffy, 2-3 minutes. Add one egg and mix to incorporate. Repeat with the second egg and vanilla extract.
- To the wet ingredients, add the flour, baking soda, baking powder, and remaining salt. Whisk to combine and slowly add the buttermilk while folding. Once the buttermilk is added, add the prepared rhubarb and fold until it is just mixed in. Pour the batter into the two prepared loaf pans and spread the top of each one to an even layer.
- In a separate bowl, mix together the white granulated sugar and cinnamon and sprinkle the mixture evenly over the two cakes.
- Bake at 350°F for 45-55 minutes until golden brown and a skewer inserted into the middle comes out clean. Once baked, remove the cakes from the oven and allow them to cool for 20 minutes before slicing.
#rhubarb #cake #recipe #spring #dessert
The most amazing white velvet buttermilk cake recipe
If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.
RECIPE ON BLOG ►
*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.
HOW TO USE A SCALE TO WEIGH INGREDIENTS ►
White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour or try to make your own cake flour)
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites, room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk, room temperature or slightly warm
6 oz (170 g) butter, unsalted and softened
2 tsp vanilla extract
Ermine Frosting Ingredients ►
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt
CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake
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Easy Quick Cheap with Simple Ingredients Buttermilk Cake
Ingredients:
2 eggs
vanilla
3/4 cup (180g) sugar
1 cup (250ml) buttermilk, room temperature
1tsp baking powder
1 2/3 cup (260g) flour
1/2 cup raisins
????Dear Friends, if you liked the video, please leave any comment or emoticon. It's not difficult for you, but for me it's really important.???? BIG THANK YOU FROM THE BOTTOM OF MY HEART❤❤❤
???? I FINALLY found this recipe for the fluffiest buttermilk cake on the planet❗
I FINALLY found this recipe for the fluffiest buttermilk cake on the planet!!
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This cake is the fluffiest and sweetest cake I have ever had!! It is so delicious that I could have eaten the whole darn thing. These simple ingredients make such a delicious cake I definitely suggest you give it a try!! YUM
Ingredients
For the cake:
2 ¾ cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups buttermilk (full fat is best, but low fat will work as well)
3 large whole eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons vegetable oil
1 cup unsalted butter (2 sticks) (room temperature – do not microwave)
For the glaze:
½ cup unsalted butter (1 stick)
¼ cup packed brown sugar (dark or light brown sugar, I used light)
1 teaspoon vanilla
¼ cup buttermilk
2 cups confectioner’s sugar
Instructions
For the cake:
Preheat the oven to 325 degrees Fahrenheit. Spray or grease a 13×9 inch glass pan.
In a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda. Whisk well and set aside. In another bowl, add the buttermilk, whole eggs, egg yolk, vanilla extract and vegetable oil. Whisk well and set aside.
Cut the room temperature butter up into pieces (if not already done). Turn the mixer on and add in the butter pieces slowly while you mix on medium speed. (You can use a hand mixer as well.) Once all the butter is added, mix until the flour mixture becomes crumbly and resembles sand.
Add in half the liquid mixture and mix on medium speed, just until incorporated. Add in the last half of the liquid mixture and mix only until incorporated. Scrape down the sides of the bowl and mix again just until all the ingredients are mixed well. Only mix for about 10 seconds or so. Mixing for a minute or more is too long and can cause a dense or tough cake.
Pour batter into prepared pan and bake at 325 degrees for approximately 45 minutes.
Cake is done when it is golden brown on top and a toothpick inserted into the middle of the cake, comes out with a few moist crumbs. (You do not have to wait until the toothpick comes out clean as that can over-bake your cake. Just make sure there is no raw batter on the toothpick and a few moist crumbs are fine.)
Once the cake is baked, set on a wire rack to cool for about 15 minutes, then poke holes into the cake with a skewer and cover with the warm glaze. Let the cake sit for about 30 minutes before cutting and serving.
For the glaze:
Once the cake is out of the oven, make the glaze. (You want the cake to still be warm when you pour the glaze on it, so don’t let the cake cool completely.)
Melt the butter in a saucepan over low/medium heat. When the butter is completely melted, turn off the heat and immediately add in the brown sugar, vanilla and buttermilk. Stir until the sugar is completely dissolved. Add in the confectioner's sugar and stir well. If it's clumpy, just keep stirring until most of the clumps are dissolved. The rest will dissolve as it sits for a bit.
Set the glaze aside (not in the fridge) until the cake has cooled for about 15 minutes, then poke holes in your still warm cake with skewers, then pour the warm glaze over the warm cake and let it soak in. If the glaze has cooled off a bit, you can turn the burner back on just enough to warm it back up before pouring over your cake.
When you pour the glaze over the warm cake, the glaze should still be warm, but not hot.
Let set up for about 30 minutes before cutting and serving. This will give the glaze enough time to soak into the cake well.
Bon appetit
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#fortheloveoffood #buttermilkcake #baking
Buttermilk Cake Recipe
The most amazing buttermilk cake with cherries is here!
A perfectly light, fluffy and delicious kefir cake with cinnamon taste. Baked with fresh cherries inside. As you can see below, this recipe is so easy and it requires only several ingredients.
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INGREDIENTS
60g butter
100g sugar
140g flour
150ml kefir (yogurt or buttermilk)
10g vanilla sugar
1/2 tsp baking soda
1/3 tsp cinnamon powder
Cherries or other berries to taste (I think an apple could give a perfect taste and smell together with cinnamon here, try it to experiment and leave a comment with experience!)