I’ve always been a fan of Martha Stewart. I don’t know exactly when I fell in love with her shows on The Food Network, maybe my last year in high school? Anyhow, I loved her so much that I would plan my schedule around her show and on the off chance that I wasn’t at home, I would tape the show to watch at a later time. I was such the die hard fan, that when I got married, I made sure that R got the cable package that had the The Food Network in its list of channels. And when Martha Stewart transitioned into the daytime talk show/craft show/food show scene, I, like many of her fans, made the transition with her. I watched her for several more years until she annoyingly moved her show to a specialty channel and that’s when I got cut off. :o(
3 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups light-brown sugar, packed
4 large eggs, room temperature
3/4 cup buttermilk
Preheat oven to 325 degrees. Butter and line 2 8“ or 9“ cake pans with parchment paper or butter 1 Bundt pan.
In a bowl, mix together flour, baking powder and salt and set aside.
In another bowl, cream together butter and brown sugar until pale and fluffy. Add eggs and beat until well incorporated. Add flour in three batches, alternating between 2 additions of buttermilk, beating until combined after each.