Buttermilk cake

Aka: one good thing to do with jars of jam you’re trying to eat up before the season rolls around again.

If for some reason I’m not in must-use-up-this-buttermilk mode (making your own can lead to overages, out of enthusiasm), then I’m most surely in woah-the-jam-shelf-is-out-of-control mode. My answer to both of these (dare I call them) issues is: buttermilk cake. Snackish, not overly dessertish, but could be construed as such in times of after-supper need, it’s an ace-in-the hole for nearly any entertaining occasion.

I gluten-free’ified Julia’s recipe, which is based on a couple recipes that were going around a couple years back. Enjoy!

Gluten-free Buttermilk Cake Recipe

1. Grease an 8- or 9-inch baking pan of any shape. Preheat the oven to 400 degrees F.

2. Combine your dry ingredients in a medium-sized mixing bowl:

1/2 cup white rice flour

1/4 cup sorghum flour

1/4 cup arrowroot or tapioca starch

1/2 tsp xanthan gum

—or instead of all of the above, 1 cup gluten-free flour mix (that doesn’t contain leaveners, baking soda/powder)—

1/2 cup sugar

1/2 tsp baking soda

1/2 tsp baking powder

3. Combine your wet ingredients in a separate bowl:

1/2 cup buttermilk

1 egg

1/2 stick (or 1/4 cup) butter, melted

1/4 tsp vanilla extract

4. Add wet to dry, and mix to combine so there are no more dry flour-y patches. Pour into prepared pan and top with a slathering of jam (using a spatula or cake icer to top the raw dough), sliced or whole fresh fruit or any fruit-i-licious combination in between. (Keep it plain if you wish and slather your jam on top after it’s cooled.)

5. Bake for 10 minutes. Rotate the pan and bake for about another 10-15 minutes. You’ll know it’s done when a toothpick poked in the very center comes out without doughy goo.

Store at room temp, sealed in a parchment bag for up to 3 days or freeze.