Muffins. We have a cause. We may protest. We are totally starting a petition.
The petition is for them (whoever ''them" is) to stop ONLY MAKING BUTTERMILK IN ONE QUART quantities. Seriously? Seriously. Who needs an entire quart of buttermilk?
We will tell you. NO ONE!
We are 104.8% sure there is a buttermilk Mugatu ("Zoolander") trying to trick everyone into wasting their money on extra buttermilk. Like, is it really so hard to sell it like cream? Throw in a few half-pint and pint containers and call it a day?
We realize we are sort of channeling George Banks from "Father of the Bride," but what can we say? We are passionate about buttermilk packaging.
Thus, when we recently found ourselves with a ton of buttermilk leftover we were determined to not let it go to waste (Ham & Cheese Waffles only require 1 cup). We were also determined to not go to the grocery store and make something special just to use the buttermilk. Then the buttermilk monopoly wins!
So, we scrounged in the fridge and found oranges and butter and decided to bake a riff on the Lemon Buttermilk Cake Mummy made so often when we were younger and add some almonds and change the lemons to oranges.
Take that Buttermilk bureacracy! You can't beat the Blue-Eyed Bakers!
PS- Sign in the comments for our petition against 1-quart buttermilk.
Orange Almond Buttermilk Cake
3 cups all-purpose flour
1/2 teaspoon baking soda
3 cups granulated sugar
2 sticks (1 cup) unsalted butter, room temperature
Zest of 2 oranges
1 cup buttermilk
3 tablespoons orange juice, freshly squeezed
1 teaspoon pure vanilla extract
1 teaspoon almond extract
For the Glaze:
1/2 cup sugar
5 tablespoons orange juice, freshly squeezed
Preheat oven to 350 degrees Fahrenheit.
In a bowl, sift together the flour and baking soda and set aside.
Using an electric mixer fitted with the paddle attachment, combine butter and sugar and mix until blended and fluffy – about 2 minutes. Add the eggs and orange rind and continue to mix until blended. Turn the mixer down to low speed and add the flour mixture in 3 parts, alternating each addition with the buttermilk. Stop and scrape down sides of bowl if necessary. Lastly, mix in the orange juice and extracts.
Pour the batter into a well greased and floured bundt pan. Bake for 55 minutes, until a tester inserted in the middle of the cake comes out clean.
Allow cake to cool in pan for five minutes. While cake cools, make glaze by combining sugar and orange juice and mixing. Turn the cake out onto a cooling rack and brush with the orange glaze.
*Note: Make sure you use all the glaze mixture. You might need to glaze in a few batches to allow the cake to absorb the liquid, but use it all…it makes such a difference to the flavor of the cake.