Mother B's
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1.5 tsps
Nutmeg (freshly grated)1 tsp
Baking Soda1 tsp
Salt1 cup
Sugar1 large
Egg1 cup
ButtermilkDirections:
1
Set a rack in the middle level of the oven and preheat to 350 degrees
2
Measure the flour, nutmeg, baking soda, and salt into a mixing bowl and stir well to combine
3
In the bowl of an electric mixer, beat the butter and sugar together, using the paddle attachment on medium speed
4
Beat in the egg and continue beating until the mixture is smooth
5
Lower the mixer speed and beat in half the dry ingredients
6
When this is incorporated, slowly add the buttermilk and beat until smooth
7
Then beat in the rest of the dry ingredients
8
Remove the bowl from the mixer and stir the batter well with a rubber spatula
9
Scrape the batter into the prepared pan and smooth the top evenly
10
Bake the cake about 25 to 30 minutes, until well risen and a light golden color, and a toothpick or small knife inserted in the center emerges clean
11
Remove from the oven and cool on a rack for 10 minutes, then, using the paper, lift the cake from the pan onto a rack and let cool completely
12
To cut the bars, use the paper to transfer the cake onto a cutting board
13
Slide a long knife or spatula under it to loosen the paper or foil, then pull it away
14
Use a ruler to mark, then cut the cake into 2-inch squares
15
The squares will keep between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover for several days
16
Freeze for longer storage