I’m changing things up around here for the rest of the summer like I mentioned in Wednesday’s post. I think I’ll be sticking to Wednesday and Saturday posts, for those of you who pop back here daily looking for new posts! Once September hits I’ll be back to Monday, Wednesday and Friday with the odd Saturday thrown in as well.
I feel like we all really need to be embracing what we have left of the summer instead of sitting inside on our computers, agreed?
It’s funny, whenever I run in to people I know, they instantly say to me, ‘You’re SO tanned! Did you go on vacation?! Where have you been?’
To which I laugh and say, ‘Outside! Have you been outside? It’s summer.’
I’m not even out an excessive amount. Some days I’ll be out for an hour or a bit more if I’m walking my sister’s dog for a midday break from work and other days I might just walk the trail by our house for 30-45 minutes. That’s pretty much it. I’m not a sun worshiper… I just tan really quickly.
However, despite not being outside constantly, I’m relishing in the slowness of the season. Sure, sure, behind the scenes I’m spending my days getting ready for fall, working on back end blog things and chatting with future brand partners, but I’m also embracing slowness. I’m taking extra time for yoga and Barre3, I’m enjoying meandering around the farmer’s markets, stopping in the streets to talk to neighbors who are all outside soaking up that summer sun and I’m spending more quality time with friends and family.
That quality time is generally accompanied by good food, coffee, wine and cake. This week it was coffee cake. It isn’t a new recipe for us and it also isn’t an original. It’s one from Taste of Home that my mom used to always make a the bakery. We love it, customers loved it, friends and family love it. It’s just an all around easy to love, easy to make, easy to devour coffee cake. When made with the intention of sharing with your community, it’s all the more delicious and satisfying.
I used to find a lot of joy in creating baking recipes. It was one of my favorite parts of running my bakery, but lately it just hasn’t done it for me. For a long time now, creating meals has been and remains my favorite thing to do, while baking kind of takes a back seat. I still enjoy the act of baking and every now and then an idea comes to fruition, but stepping back to let my mom who lives to bake take over that part for a bit has been really great. My momma loves to bake for people and I love to let her do the baking.
If you don’t feel like baking this weekend, give your momma the recipe, have her make it, and you work on the meals. Might I recommend the basil and goat cheese turkey burgers? They’re insanely good, easy and healthy. Seriously. Mark and I are obsessed.
Okay I’m off to make another coffee and enjoy my slow Saturday morning.
- 1 C softened butter
- 2¾ C sugar, divided
- 4 large eggs
- 2 tsp vanilla extract
- 3 C all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 C sour cream
- 2 TBSP ground cinnamon
- ½ C walnuts or pecans, optional (we don't use them)
- Preheat oven to 350F
- Grease and flour a 10 inch bundt pan, set aside.
- In the bowl of your mixer, cream together butter and 2 cups of sugar until light and fluffy. beat in eggs, one at a time, scraping down the sides of the bowl as necessary. Add vanilla and beat well.
- In another bowl, combine flour, salt and baking soda. Add to the butter mixture in 3 additions, alternating with sour cream, mixing just until combined and smooth. Do not over mix. Scrape the bottom and sides of the bowl as necessary.
- Combine remaining ¾ C sugar, walnuts/pecans and 2 TBSP ground cinnamon.
- Spoon ⅓ of of the cake batter in to the prepared pan and spread evenly. Top with ⅓ of the sugar/cinnamon/nut mixture. Repeat layer 2 more times.
- Bake on the center rack of the oven for 60-65 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 30 minutes then gently remove to a wire rack to cool completely.
- Store in an air tight container or wrapped in plastic wrap for 4-5 days.
Recipe source: Taste of Home