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Coffee Cake - Quick stirred with buttermilk I now have true 'buttermilk' - what is left after skimming the unpasteurized milk. Then I let it culture on the counter overnight and you have a fresh fermented milk! -I now have true 'buttermilk' - what is left after skimming the unpasteurized milk. Then I let it culture on the counter overnight and you have a fresh fermented milk!
~9x9 cake
Melt: 4 oz coconut oil Whip in: 2 eggs Whip in: 3 oz white sugar 3 oz honey Mix in: 6 oz fresh made buttermilk Measure and stir: 14 oz whole wheat pastry flour 1 t baking powder 1/2 t baking soda 1/2 t salt Mix with silicone scraper the flour mixture into the milk mixture. Mix thoroughly until cohesive to build a little gluten strength. Let rest a few minutes. Mix lightly again. *You don't want to overmix or it will be gummy and heavy, but undermixing results in excessive crumbling. ~Add: rhubarb cut into 1/4 inch size pieces OR blueberries OR apples OR pears Coconut oil the bottom of 9x9 baking pan. Spread dough into pan. Bake at convection bake 375* 30 minutes until it registers 190* in the middle. Cool 5 min and tip out to cool.
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