Fluffy Buttermilk Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 330 g suar
- 500 ml buttermilk
- 500 g flour, type 550 or other
- 1 ½ pack baking powder
- 50 g butter
- cinnamon
- 2 tablespoon desiccated coconut for sprinkling
Print Recipe
Pin Recipe Instructions
- Beat the eggs until frothy, sprinkle with sugar and stir until creamy. Slowly pour in the buttermilk, keep stirring. Finally, mix in the flour and baking powder and stir in.
- Pour the dough onto a large baking sheet lined with baking paper and spread it on. Bake at 175 ° C for about 20 minutes (depending on the stove), when it is lightly browned and risen nicely, it is done. Melt the butter and brush the hot cake with it and sprinkle some cinnamon and desiccated coconut on top.
- The cake tastes warm or cold and will keep for a few days in a Tupperware jar. You can also use 1050 wheat or spelled flour, but I would use a little less because otherwise the cake will get too dry quickly.
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