I pulled this recipe out of a Gourmet from November 2005. It’s a delicious butter cake made seasonal with cranberries and walnuts. As cakes go, it’s quite easy. I brought it to a party and it was a huge hit.
You can get the recipe on-line from Epicurious:
Some notes on the recipe:
Recipe says it serves 8. I’d say 10. It’s sweet and rich, though if you want to cut it into 1/8th’s, I would eat the whole piece. 🙂
The cake is baked in a 10″ cast-iron skillet, not a cake pan. You’ll also need an electric mixer for creaming the butter and sugar. Unless you have very strong arms. 🙂
The only altitude adjustment I made (I live at 5300 ft.), was to reduce the baking powder to 1 teaspoon, from 1 ½ teaspoons. There is also baking soda in the recipe, but I left that as-is. The baking soda interacts with the buttermilk for leavening while the baking powder gives some extra lift. It didn’t over-rise, so I think my adjusted leavening measures are good for Denver altitude.