March is National Nutrition Month, a month designated to focus on making healthier food choices for better overall health and wellness. This year the theme for Nutrition Month is “Enjoy the Taste of Eating Right,” which is easy when you include California dairy products. The California Milk Advisory Board, which represents more than 1500 dairy families, is celebrating “dairy good” nutrition by asking Recipe ReDux members to “lighten up” some of their favorite recipes with California dairy.
So, in the spirit of NNM I thought I’d share with you something my great grandma (Mammy is what we called her) used to do…she sipped buttermilk. [gasp] Yes, it’s true. She preferred the tang and tart creaminess of buttermilk to regular milk. She’d pour it on cornbread or sip it from a Mason jar. With Mammy in mind I’m sharing this crumb cake with a splash of buttermilk on top. Don’t doubt until you try it. My husband has already asked me to make another!
Oh and this recipe is a quick bread, and quick it is! Enjoy!
First up, some interesting facts about buttermilk and ginger:
- According to the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference, cultured buttermilk contains 350 mg of calcium in one cup!
- Buttermilk is the liquid part after the butter has been churned. It is also mixed with cultured bacteria that produce its distinct texture and taste.
- Buttermilk can also be used for making pancakes, waffles, and other baked goods and as a substitute for other ingredients
- Ginger has long been used in Asian medicine to relieve gastrointestinal maladies and anti-inflammatory effects. It can also relieve nausea, morning sickness, and motion sickness.
- Ginger is used as flavoring for ginger ale, ginger beer, gingerbread, ginger candy, and ginger wine!
- ½ cup organic, unrefined virgin coconut oil
- 1 ½ cups flour
- ½ tsp baking soda
- 1 Tbsp baking powder
- ¼ cup sugar
- ½ cup Real California buttermilk
- 1 large egg
- ½ inch ginger, peeled and grated or ¼ tsp dried ginger powder
- 1 tsp vanilla extract
- 1 cup canned or frozen dark, sweet cherries, (Canned-->drained and patted dry)
- For topping:
- 1 cup Real California buttermilk (1-2 Tbsp per slice)
- 8 tsp brown sugar (1 tsp brown sugar per slice0
- Preheat the oven to 350 degrees and lightly grease an 8x8 baking pan.
- Using a pastry blender or bare hands, mix coconut oil, flour, baking soda, and baking powder together until pea-sized lumps are formed. (Note: Putting all ingredients in the freezer helps when creating a crumb mixture otherwise the heat of your hands can melt the fat.)
- Whisk together Real California buttermilk, egg, ginger, and vanilla extract.
- Form a well in the center of the dry ingredients and pour the buttermilk, ginger, and cherries into the mixture. Then gently fold the batter until combined.
- Pour into greased baking pan and bake for 30 minutes.
- To serve, cut into 8 wedges. Then top each wedge with 1-2 Tbsp Real California buttermilk and 1 tsp brown sugar.
For a complete list of California dairy products, please visit http://www.realcaliforniamilk.com/products/dairy/
For complete list of California cheeses, please visit http://www.realcaliforniamilk.com/products/types-of-cheese/
And just so you know…
I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
Find out more about Real California Dairy here:
- RealCaliforniaMilk.com
- http://facebook.com/RealCalifMilk.com
- http://twitter.com/RealCalifMilk
- pinterest.com/RealCalifMilk
- Instagram @RealCalifMilk
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