Buttermilk cake from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 194) by Heidi Swanson

  • lemons
  • whole wheat pastry flour
  • Show all ingredients...

  • EYB Comments

    Can substitute demerara sugar for raw sugar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute demerara sugar for raw sugar.

  • Rradishes on October 02, 2016

    Sounded like a great recipe, but I used regular white (not wholewheat pastry) flour and it came out dry and absolutely bland. Not sure what went wrong, maybe the pastry flour is a must here. I prefer less sweet cakes, but this one was more like chewing a paper brick.

  • monica107 on January 25, 2014

    Very versatile... use whatever fruit you like.

  • TrishaCP on June 27, 2013

    This cake is a great blank canvas for all kinds of fruits- I used peaches. I made this in a 10 inch springform and needed to about double the baking time to make it work. I do want to address the sweetness issue. It is not a sweet cake but I think you need to keep in mind the sweetness of the fruit you use, and then you can adjust to taste by sprinkling more sugar as needed on top of the cake.

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