Alicia's Buttermilk
Cake
(improved with Coconut Oil Supreme™)
This recipe originally called for vegetable
oil. I have substituted coconut oil with good results.
The only modification necessary is that the buttermilk
and eggs need to be warmed to a temperature above
76°F, otherwise the coconut oil will solidify when it
is mixed with the other ingredients. I normally put
some warm water in the sink and then place the mixing
bowl with sugar, eggs, buttermilk and vanilla in the
sink until the mixture is warm enough to add the
coconut oil.
- 1 C sugar
- 3 eggs
- 1 C coconut oil, melted
- 1 C buttermilk
- 2 C flour
- 1 t baking soda
- 1 t vanilla extract
- 4 t baking powder (this is not a
mistake)
Directions: Mix
sugar, eggs, oil, buttermilk and vanilla, beating well
(see note above). Mix flour, soda and baking powder and
then add to liquid mixture and mix well. Pour into 9x13
greased and floured pan. Bake at 350°F for 30 minutes.
Make sauce while cake is baking. When cake comes out of
oven, cut into squares immediately (do not cool) and
spoon sauce over entire cake, letting it soak
in.
Sauce: 1 C sugar, 1
stick butter, 1/2 C buttermilk, 1 t vanilla extract.
Combine ingredients in a saucepan over low heat until
sugar is dissolved and mixture forms a uniform
sauce.
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