I’ll let you in on a little secret: New Yorkers can be guarded. Okay, it’s not like most people don’t know that, but when I first moved to the city, I wore my heart on my little Midwestern sleeve. I’d bake food for my neighbors, many of who definitely gave me some weird looks when I brought a plate of cookies to their door. This was long before my food blogging days, but you know what? It actually helped me make some life long friends. It never hurts to do something nice for someone!
Fast forward to today, and I’m pretty much handing food to whoever will take it. Call it food blogger problems, but the husband and I just can’t have desserts lying around at ALL TIMES. My building’s super just recently had a loss in his family, and since I work from home I see him a lot. We chat about goings on during the week. He’s from the south & knowing that nothing helps the soul like home cooked comfort food, I baked him this buttermilk cake.
What I love about using buttermilk in cake is that it makes the texture incredibly moist and the flavor slightly savory. To balance that out and make it appropriate for spring, I added in sweet mandarin oranges, which have been catching my eye (and nose) at the bodega down the block from me. You layer them into the bottom of the pan before pouring the batter over, kind of like a pineapple upside down cake. It makes for a pretty dessert without a lot of effort, which also makes it great for Easter and holidays.
Do you ever make food for people? What’s your go-to dish when you do?
Total Time: 55 minutes
A fluffy, moist cake topped with sweet mandarin oranges.