
80g grated Cheddar Cheese ( I use Kraft brand)
250g all purpose flour
225g caster sugar
250g butter, room temp
4 eggs, room temp
1 tsp baking powder
100ml buttermilk (or 100ml fresh milk plus 1 tsp fresh lemon juice, let stand 5 mins)
50g shredded Cheddar Cheese for topping
Method:
Well, you know what, it is just like what you would imagine...IT IS salty and sweet...all baked up in this golden loaf. The crusty, cheesy top is chewy and salty, a real nice savory contrast from the sweet, moist and buttery cake on the inside. :) In fact, I can still see shreds of cheese inside the cake, giving it extra texture and taste...yum-o! ;)

Okay I admit, the cheese top's color is a bit off...not as golden as I hoped it will turned out. Perhaps that Halogen oven is not that strong? Anyways this is still a lovely treat to have during afternoon tea break. And I bet my daughter will enjoy this tomorrow in school. She has already requested me to pack 2 slices for her after taste testing it just now. :P
Final Thoughts: Will be out of town this weekend to meet up all of my dear friends back in KL. Really looking forward to that. Furthermore, I will also be attending a blogger's gathering...thanks to Quinn. ;) An exciting event that I will definitely not miss! Wonder how and what "sparks" will be triggered during this gathering, hahaha! Will keep everyone posted....have a super duper great weekend all! ;)
250g all purpose flour
225g caster sugar
250g butter, room temp
4 eggs, room temp
1 tsp baking powder
100ml buttermilk (or 100ml fresh milk plus 1 tsp fresh lemon juice, let stand 5 mins)
50g shredded Cheddar Cheese for topping
Method:
- Preheat oven to 180°C. Greased and lined 2 medium loaf tins with parchment.
- Cream the butter and sugar together till it's light and fluffy.
- Add eggs one at a time and mix well after each addition.
- Sift in 1/4 portion of the flour and baking powder into the egg mixture, followed by 1/3 of the buttermilk. Repeat this until all flour and buttermilk has been used and blended in.
- Stir in the shredded Cheddar and mix well. Pour the batter into the prepared tins.
- Bake in the oven for 40 to 45 minutes or till the tester comes out clean or with just moist crumbs.
- Cool the cakes on racks before slicing.

