About this recipe: Brown sugar and buttermilk give delightful flavour to this no-fuss quick cake. Nuts provide the tasty crunch.
Lovely light tea cake that tasted great just as it was without any additionas. The flavour of the buttermilk and the brown sugar comes through for a great taste. Good with afternoon tea or in a lunch box. - 15 Oct 2012
Lovely light cake. I used walnuts & pecans, the pecans went a little bit chewy which was nice. I also added some mixed spice & vanilla essence, delicious! - 15 Jul 2016
After taking a look at the ingredients and the directions this reminded me of a bread my grandmother used to make. So, without wanting to waste the last cup of buttermilk I had here are my modifications: Take 1/4 c. (or 4 tbsp.) of butter, softened and 1/2 c. white sugar, 1/2 c. brown sugar and cream together. Add 1 egg and beat in thoroughly. Add 1 & 1/2 tsp. vanilla. Combine flour, baking powder, baking soda and salt; add that to egg mixture alternately with buttermilk. In a separate bowl, combine 1/4 c. brown sugar, 1/2 c. chopped walnuts, and 1 & 1/2 tsp. cinnamon. Grease a 9x5 inch loaf pan. Pour half the batter into the loaf pan then layer the cinnamon/sugar/nut mixture, then add the rest of the batter on top OR take 1/2 cup chopped nuts and 1 & 1/2 tsp. of cinnamon and add it right to the batter and pour the whole thing into the loaf pan. Bake at 350 for 50-55 minutes. I then glazed it with vanilla glaze by Jamie Langston. It came out very moist with a sweet buttermilk flavor. - 22 Apr 2009 (Review from Allrecipes US | Canada)