You guys it happens. My wedding is in six weeks and I'm going a little crazy. I had really hoped that I would avoid getting too stressed out during this time by launching my earlier projects and stay super organized. I made my table in February numbers started my DIY table runners month ago, and planned soybeans homemade candles my mother and I made since April. Yet here we are, six weeks to go, and my house looks like a water tornado swept.
I know it's my fault, I continue to find ideas for new projects. I am now making 0 hand napkins to then be converted into a quilt, and I just finished hand before fusion bonding and 0 small "Yay!" Flags to be delivered before the ceremony. Yeah- I really use my time wisely huh? I can not help it ... from my wedding in Milwaukee and I can not do a lot of real important things, I started to create more and more craft projects to keep me busy here in New York .
My point? I feel like the time of my day that I usually devoted to cooking, dessert-creation, blog-commenting, and maybe make some new photo backdrops is now past the sewing, cutting, gluing and research Etsy for a belt that will go with my dress. Please do not stop loving me if I do not post as often in the coming weeks OK ?? And on that note- I'll try to post some tutorials for specific trades, I think you'll like better and a summary of all my projects. Maybe if you are involved in chaos, you will understand. :)
on the cake ... I made it super simple Buttermilk cherry cake when my friend Bertie was coming to help me make table runners, and we need something fruity and delicious to snack. I had a juicy cherries bag waiting and I thought this recipe would be perfect. I did a version of strawberry before, and I remember being one of the easiest desserts to fry ever!
I chose to reduce the sugar it not too dessert -Sweet it was even better to breakfast and also let the cherries shine. A quick dollop of fresh cream and a cherry on top were perfect and I thought this cake was delicious with an iced coffee aside. Sugar dusting on top creates a delicious crust that contrasts nicely with the sweet and juicy cherries cake
anyway- thank you for listening to walk ..:.)
- 1 cup flour all-
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter, softened
- ½ cup plus 1 ½ tablespoons sugar, divided
- ½ teaspoon pure vanilla extract (almond extract would also great with these flavors)
- 1 large egg (room temperature)
- ½ cup well shaken buttermilk
- 1 cup pitted cherries
- whipped cream and cherries for garnish (optional)
- Preheat oven to 400 ° F with rack between. Butter, flour the parchment and a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda and salt.
- Beat butter and ½ cup sugar with an electric mixer on medium -high
- speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add
- egg and beat well.
- At low speed, add flour mixture in 3 batches, alternating with
- buttermilk, beginning and ending with flour and mix until everything
- combined.
- Pour batter into a cake pan, smooth the top. Scatter cherries evenly over top and sprinkle with remaining 1 ½ c sugar.
- Bake until the cake is golden and a cake tester / toothpick inserted in
- center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes, then
- turn out onto a rack to cool to room temperature.
- The cake can be served hot, but if you plan on top with whipped cream, allow it to cool all the way.
Recipe adapted from Gourmet