Buttermilk Brown Sugar Snack Cake
A tender snack cake made with whole wheat pastry flour with a fruit swirl.
- 8
Ingredients
- 6 Tablespoons Unsalted Butter, softened
- 3/4 cup Brown Sugar
- 1 extra large Egg
- 1 cup Whole Wheat Pastry Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Buttermilk, room temperature
- 1 tsp Vanilla
- 4 tbsp Fruit Jam, optional
Preparation
Step 1
Butter a round or square cake pan and line the bottom with parchment paper, cut to fit. Butter the paper.
Beat the butter and sugar at medium speed until light and fluffy. Beat in the egg and scrape down bowl and paddle.
Mix together the flour with the baking powder and baking soda. Add 1/4 of the dry mixture into the butter-egg mixture and add vanilla and 1/3 of the buttermilk. Repeat, scraping well after each addition.
Pour the batter in to the prepared pan and spread to the edge.
If adding jam, put a spoonful in the center and in five points around it. Using a knife, draw lines around through the center.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool in pan on a rack for 5-10 minutes.
Turn pan over onto rack and remove paper.
Cool completely if frosting.