Link below to Candy's original recipe.
Does this cake freeze well? I have some buttermilk I'd like to use up, but can't possibly eat the cake by myself and won't be able to unload it on others until a week or two from now.
Also, I thought it would be fun to coarsely chop some walnuts and press some into the top of the cake (just barely mixed in with the top inch of batter, but not incorporated throughout). That way when the cake is inverted and sliced, the bottom will have a layer of crunchiness. Do you see any reason this wouldn't work?
I've been dreaming of that cake for months. Thanks for the recipe!