Buttermilk Cake

Jayne Butler

4 1/2 cups flour (I used 3 1/2 cups brown rice flour mix, 1/2 cup coconut flour, and 1/2 cup Jennifer Cinquepalmi's sorghum flour mix).

3 sticks unsalted butter, cut into small bits and softened but still chilled.

1/2 teaspoon salt

3 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons xanthan gum

3 eggs

2 teaspoons vanilla

1/2 teaspoon almond extract

2 cups buttermilk

1/3 cup canola oil

Preheat the oven to 350 degrees.  Mix the flour, butter and salt in a large bowl.  In a a second bowl, mix the sugar, baking powder, baking soda and xanthan gum.  Add this mixture to the flour mixture.  Combine, then measure out 1 cup and set aside.  Beat the eggs, vanilla, almond extract, buttermilk, and canola oil into the mixture.

Pour the batter into a greased and floured 9x12 inch baking pan.  Sprinkle the reserved cup of flour-sugar mixture over the top of the batter.  (I had too much batter for the 9x13 pan, so I used an 8 inch square pan, also).  Bake for 45 minutes to 1 hour, watching for the cake to turn golden.