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  • Writer's pictureNatalie Wilkinson

Buttermilk Orange Kuchen

Buttermilk is such an enigma. Taste it on its own, and yikes, it's bad. But when used in baking...ahhh (buttermilk pancakes, am I right?). My grandpa told me he used to drink it growing up on a farm in Ohio, and I can only imagine it was because he was forced. The name 'buttermilk' always annoyed me, because it sounds like it's going to be this delicious, buttery warm drink. In reality, it tastes like a cleaning product. Call it what it is! Vinegar milk! You won't see me sipping on this any time soon, but it's a delightfully classic way to add perk to baked goods.



The buttermilk in this cake reminds me of my grandpa, and the orange, of my grandma. She told me that for Christmas one year when she was small, she and each of her siblings were given a single orange. Her brother and sister ate theirs as you would expect, but she decided a glass of orange juice would be better. She cut her orange and squeezed each half, realizing quickly that it takes many more to make a full, satisfying glass of juice. It makes me so sad to think of that dejected little girl, on Christmas morning, with a squished orange and a tablespoon of juice. So I appreciate every orange I eat.


On to the cake! This is a fun and tangy dessert that is light enough to serve after something heavy, and would pair nicely with a scoop of vanilla bean ice cream, if you're looking for more. I love orange as a flavor, because it works year-round. Amp up the warm spices in this recipe for fall and winter, or sub in some rosemary for a brighter take in the spring. Thanks for reading, and I hope you enjoy!

 

Buttermilk Orange Kuchen


INGREDIENTS:


-1/2 cup (1 stick) unsalted butter

-1 cup white sugar

-2 large eggs

-1/4 cup orange zest

-1.5 cups flour (cake or all-purpose)

-1/4 tsp baking powder

-1/4 tsp baking soda

-1/4 cup fresh squeezed orange juice

-1/3 cup buttermilk*

-1/2 tsp almond extract

-1/2 tsp ground nutmeg


Glaze

-1/2 cup powdered sugar

-1 tablespoon fresh orange juice


DIRECTIONS:


Make sure all refrigerated ingredients are at room temperature before beginning. In a bowl, sift together flour, baking powder, baking soda, ground nutmeg. In a liquid measuring cup, mix the buttermilk with the orange juice. Set both aside.


In a large bowl or stand mixer, whip butter, sugar and almond extract until fluffy. Add in eggs one at a time, followed by the orange zest.


Next add in the dry ingredients slowly, alternating with the buttermilk orange juice mixture, until all is combined and no lumps remain.


Pour into a greased 9 inch loaf pan, and bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.


NOTES:

*If you don't have buttermilk, you can make it. I suggest 2% or whole milk for this recipe.

1 tablespoon white vinegar + enough milk to make 1 cup

1 tablespoon lemon juice + enough milk to make 1 cup

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