Monday, June 11, 2012
Cinnamon Swirl Buttermilk Cake
Monica from Lick the Bowl Good featured this recipe for Cinnamon Swirl Buttermilk Cake on her blog back in April and I decided to give it a try. It definitely met my expectations and I can assure you that this cake is great for dessert, but also has a coffee cake-like flavor, so you could also enjoy it for breakfast.
I like dense, poundcake-like cakes because they taste fresh even after a few days and they are easy to transport to the office or to parties. I also prefer to make these type of cakes because they don't require any icing or fancy decorating skills. I love to bake, but I'm not a huge fan of frosting and my decorating skills are far from professional.
Here's the link to the recipe on Monica's site. I made a few changes to accomodate what I had in my pantry:
1. I used lemon zest in place of orange zest.
2. In place of the combination of all-purpose flour and cake flour I used 2 1/4 cups of all-purpose flour combined with 1/4 cup of cornstarch.
Give this cake a try! You probably have all or most of the ingredients on hand. Plus, it's an added bonus when you can serve the cake for dessert one night and have it for breakfast the next morning! (Or, if you're trying to be healthy you can bring it to work the following day and share it with your colleagues... that's what I did!)