Marion’s Buttermilk Cake

  • Yield : 24
  • Servings : 24
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
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Mawmaw says – After calling her old time friend to congratulate her on her retirement after 50 years at the same job, Marion was asked for one of her favorite family recipes. The cake recipe she gave had been handed down from her husband’s Earl old aunt when her daughter was born 45 years ago. Marion describes the cake topping as baking up “crunchy, crunchy”.


  • 3 cups sugar
  • 3 cups flour
  • 2 sticks butter
  • 5 eggs separated
  • 1 cup buttermilk
  • 1/3 tsp baking soda dissolved in as little hot water as possible


Step 1

Preheat oven to 350 degrees. Separate eggs. Beat egg whites until stiff and peaking; set aside.

Step 2

In a large mixing bowl, cream the butter and sugar. Add the egg yolks one at a time. Mix well. Add the flour and buttermilk alternately to the mixture.

Step 3

Using as least hot water as possible dissolve the baking soda and add to the mixture.

Step 4

Fold in the egg whites and pour into a well-greased (non-stick spray ok to use) floured 9x13 pan.

Step 5

Cool and cut in two inch squares, make coffee and enjoy. Store in a covered container; refrigerate any leftovers after a couple of days.


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