There is nothing like a good slice of delicious Buttermilk Cake. This versatile cake can be adapted in many ways. Take a look at the classic recipe here and try out one of these mouthwatering variations from the May edition of The Old Farmer’s Almanac Monthly magazine!
Variations on a Classic: Quick Buttermilk Cake
Dark Sweet Chocolate Cake: Omit the orange zest. Melt 4 ounces of dark sweet chocolate in the microwave. Let it cool slightly. Add the chocolate and 1 teaspoon of vanilla extract along with the buttermilk.
Prune (Dried Plum) and Chocolate-Chip Cake: Omit the orange zest, if you wish. Finely dice ¼ cup of prunes (dried plums) and add with ½ cup of chocolate chips when you add the buttermilk.
Coconut Cake: Use all-purpose flour. Add 1 cup of sweetened coconut along with the flour.
Orange-Poppy Seed Cake: Use all-purpose flour. Add ½ cup of poppy seeds along with the flour.
Super-Rich Cake: Use all-purpose flour and increase the butter to ¾ cup.