It just isn't fall without a good old fashioned pumpkin cake!
I was so excited about the arrival of fall, I made pumpkin cake the minute I felt the temps drop.
You can see we still had flowers in the yard!
I usually serve this cake chilled, and I really enjoy the texture the buttermilk gives it.
If you don't have buttermilk, there are several ways to substitute. Here are a few:
- 1 cup milk + 1 tablespoon lemon juice - Allow mixture to stand 5 minutes before using.
- 1 cup milk + 1 tablespoon vinegar (white, apple cider or rice) - Allow mixture to stand 5 minutes before using.
- 1 cup milk + ½ tablespoon cream of tartar - Mix well.
TIP: When I buy buttermilk for a recipe, I pour the leftovers into ziplock bags in half-cup amounts and freeze to use later.
Enjoy! - The Recipe Wench