raspberry buttermilk cake

Oh, I love this cake. Discovered on Smitten Kitchen a while back, I’ve already made it several times this berry season. Deb calls it an everyday cake, and she’s right, it is the perfect cake for breakfast, for a BBQ, for a light dessert. And, it’s easy to throw together. I’d advise you to double the recipe and bake two if you plan to bring it somewhere—it’s so good you’ll want leftovers just for yourself when you get home.

Raspberry Buttermilk Cake, from Smitten Kitchen, originally adapted from Gourmet 
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (or any other berry you please)

Preheat an oven to 400°F. Butter and flour an 8″ round pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In the bowl of an electric mixture, beat butter and 2/3 cup (146 grams) sugar at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk and mixing until just combined. Spoon batter into cake pan, smoothing top. Place the raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.


Bake until cake is golden, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Enjoy!

And a fabulous tip from Deb of Smitten Kitchen—if you don’t have buttermilk on hand, add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit for 10 minutes until it clabbers. Instant buttermilk!



savory tomato cobbler

When I came home from work last Thursday, I was greeted by Miss Willow and a GORGEOUS bowl of cherry tomatoes. They were so beautiful and there were so many of them! I was so excited! Jordan had picked up our CSA earlier in the day and the tomato bounty of late summer finally hit.

Earlier in the week, I had been making my food blog rounds and saw a recipe for a Tomato Cobbler on Honey and Jam. I also saw a similar recipe on Lottie + Doof. I guess it was a Martha Stewart recipe gone viral, fueled by the surplus of tomatoes at this time of year. Well, the photos on both blogs were so beautiful and the recipe so tempting that I knew instantly what to do with my big bowl of cherry tomatoes.

When most people think of cobbler, they think of stewed fruit with a crumbly topping. This is similar technique turned savory— stewed tomatoes and onions with a biscuit topping.

Despite my absolute love of raw cherry tomatoes, I am so glad I made this dish. It was the definition of comforting, but also still fresh and bright. The biscuit topping was buttery and balanced nicely by the acidity of the tomatoes. Plus, no one’s ever criticized the combination of thyme and tomatoes. Like Hannah from Honey and Jam observed, this dish is the perfect transition between summer and fall.

Tomato Cobbler
For the tomato filling
1 large onion, sliced
2 cloves garlic, sliced
2 pounds cherry tomatoes
3 T flour
olive oil, salt, pepper, chili flake, thyme

In a cast iron skillet or dutch oven, saute the onion in olive oil over low heat for about 20 minutes. Meanwhile, make the biscuit topping and preheat an oven to 375 degrees. Add the garlic and saute for another 3 minutes. Turn of the heat and add the tomatoes, flour, and a nice pinch of salt, pepper, chili flake and thyme.

For the biscuit topping 
1 cup all-purpose flour
1 cup cake flour (you can substitute APF if you don’t have cake flour)
1 T baking powder
1 T fresh thyme
1/2 t salt
1/2 cup butter, cold and cut into cubes
3/4 cup buttermilk

Combine all the dry ingredients in a large bowl. Add the butter, rubbing it into the flour with your fingers until small clumps of dough form. Add the buttermilk, stirring until the dough is just combined. Divide it into 5 rough clumps and top the tomato mixture with the balls of dough. Bake for 45 minutes  – 1 hour, until the biscuits are golden brown and the tomato mixture molten. Remove from the oven and let cool for 15 minutes before serving. Enjoy and be transported to a heavenly buttery, tomatoey land.

This dish was also wonderful the second and third days. I am most definitely making this one again. Hopefully before the season is out!



buttermilk baked chicken

Everyone likes fried chicken, but actually frying said chicken is a big pain. With this recipe you end up with the perfect crunchy-crisp exterior and juicy chicken interior, but don’t have to deal with vats of oil.  We were actually blown away by how well this chicken turned out and how easy it was to prepare. Even after a few cocktails, the recipe when off without a hitch!

Buttermilk Baked Chicken 

2 chicken legs and thighs, separated
1 cup buttermilk
2 t paprika
salt and pepper
1 cup panko (japanese style breadcrumbs)
1 egg

Salt and pepper the chicken. Marinate it in the buttermilk and paprika for a few hours. Marinating the chicken in buttermilk is key and makes a huge difference in the moistness and flavor.

Preheat an oven to 350 degrees and line a baking sheet with parchment paper. Strain the chicken from the buttermilk, dunk each piece in egg and coat in panko. Put on the baking sheet. Bake for about 15 – 20 minutes, until the chicken is firm to the touch. If your chicken isn’t browned, throw it under the broiler for a minute or two.

The only update we’d make to this recipe the next time we prepare it is to mix the panko with a little melted butter to give the crust just a bit more flavor and color.

We served this chicken with some beautiful artichokes, but I imagine it would go great with cole slaw or mac and cheese!



buttermilk reincarnated: vichyssoise

Remember that leftover buttermilk from my butter-making experiment? Well, I just couldn’t let it go to waste and so I spent a little time browsing for buttermilk recipes online. After sifting through dozens of buttermilk fried chicken and buttermilk pancake entries, I found … vichyssoise with cauliflower and buttermilk. First thought: “Yum!”. Second thought: “Thank you Martha!”.

Vichyssoise with Cauliflower and Buttermilk, adapted from Martha Stewart Living
1/4 cup (1/2 stick) unsalted butter
5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
1 white potato, peeled and cut into 1-inch pieces
Freshly ground white pepper (I used black because I didn’t have white, but the white would make it a prettier soup)
Large pinch nutmeg
1 small head cauliflower, cut into florets (about 4 cups)
Coarse salt
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 cup buttermilk (ta-da!!)

Melt the butter in a medium saucepan over medium heat. Add leeks, and cook, stirring occasionally, 5 minutes. Add potato, a generous grinding of pepper, and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, a large pinch of salt, and 3 cups stock. Simmer, partially covered, until cauliflower has softened, 12 to 15 minutes. Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.

Working in batches, puree vegetable mixture in a blender (I used an immersion blender-much easier), filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1/2 cup stock.  Season again with salt and pepper. Serve hot or cold, garnished with cauliflower slices.

Hot this is soup referred to as potato and leek soup, cold as vichyssoise … if anyone can explain this to me, I’m all ears.

Conclusions: While not the most photogenic of dishes, this soup is delicious! Quick, easy and really comforting. We ate it for three days and weren’t too upset about that fact.