Posted by -Angela from Soap Mom's Kitchen
I am so excited to be able to particpate in Have the Cake. I had my first challenge for the month of May which is a Buttermilk Cake. Well, it just so happens I have an old standby that has been in my family for as long as I can remember. Folks, this is really a delicious buttermilk cake. The cake is moist and tender, the cheese filling is yummy and who doesn't like crumb topping.
Preheat oven to 350 degrees
Butter and Grease a 9 inch spring form pan and use a cookie sheet to double pan your cake
It is best to have all your components for this cake already mix, and ready for assembly when you start the baking process.
1 1/2 cups flour
1 t. baking powder
1/4 tsp. salt
1 stick butter
1/2 cup sugar
2 large eggs, room temperature
1/2 cup butter milk room temperature
Beat the butter and sugar until creamy and smooth, Add eggs and continue to beat until fluffy. Sift flour with salt and baking powder. Alternate your flour mixture with your buttermilk mixture. Put into springform pan and smooth out. Put a cookie sheet on the bottom of springform pan, (double pan) Bake for about 20- 25 minutes until it is slightly firm to touch.
8 oz. room temperature, soft cream cheese
3 T. very soft butter
1/4 cup sugar
1/4 cup buttermilk
1 T. Flour
1 egg yolk
1/2 tsp. vanilla extract
In your mixer with paddle attachment, cream your cream cheese, sugar, butter until creamy. Add your egg yolk and buttermilk. Add flour and vanilla, continue to beat until smooth.
OPTIONAL: 1/4 cup, smooth preserves with spoon (any flavor, guava, raspberry, blueberry, etc.) I have done this cake without preseves and it is still delicious.
1 1/2 cup flour
1 cup brown sugar
2 t. baking powder
Pinch of salt
1 stick very soft butter
2T. water optional, only to bring crumb mixture together, into large and small lumpy crumbs.
In mixer with paddle attachment, add flour, sugar, salt, baking powder mix until well incorporated. Add butter continue to mix. If butter does not form small and large crumbs add a little cold water as necessary to get the crumbs to form.
Powder sugar to decorate.
Assembly: Preheat oven to 350 degrees, Use a 9 inch spring form pan, butter and flour, well.
Bake your cake for 25- 30 minutes. Take out of oven. When a firm top is formed, smooth your preserves gently onto the warm cake than smooth your cream cheese filling, as well, return to oven and bake for 15 minutes more, remove from oven. Add your crumb mixture and bake for another 30 minutes. If cake is getting to brown, put a piece of foil on top. Let cake cool for about 6 hours or over night. Do not remove from pan until fully cooled. Your can turn cake on to another plate to remove the bottom of the spring form pan. Sprinkle with powder sugar and serve. This cake will keep well for 3 days if covered well.