I made a buttermilk cake last summer that I loved – I posted the recipe over at Local Foods. It seemed like the kind of thing that would work well with whole wheat pastry flour instead of the all purpose flour in the recipe. It is, it did.
Whole wheat buttermilk cake
This whips up in a snap – quick enough for a weeknight. Serve the original or the slightly heartier version below with some of those sweet and juicy strawberries that are all over the place these days. Or, if you’re like me, have a piece with a cup of black coffee and call it breakfast.
1 cup whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar (light or dark – either works here)
1/4 cup butter at room temperature
1/2 tsp. vanilla extract
1/2 cup buttermilk
Preheat the oven to 400. Butter a 8×8 cake pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Beat the brown sugar and butter together until they lighten up and get a bit fluffy. Scrape down the bowl and beat in the egg and vanilla just until well combined. Stir in buttermilk.
Add dry ingredients to the wet ingredients and stir just to combine. Pour batter into the prepared pan, spread the batter in the pan evenly. Bake until a toothpick inserted in the center come out clean, about 30 minutes.