It took me a month or so of agonizing and painful withdrawal, but I am finally over the sad and sorry fact that cherries have gone out of season. I recognize that there are worse things in life to be hooked on (Breaking Bad, anyone?), but I seriously had a four pound per week Hood River Cherry thing going there for a while this summer. Four pounds a week might be a conservative estimate, actually. I was pretty bummed by the onset of fall when the cherries disappeared for good until next July.
I could’ve/should’ve called this post “When good bananas go bad” — because everyone knows that a banana that’s turned on you is a beautiful thing. You can make all manner of heavenly creations out of bad bananas … smoothies and milkshakes, banana bread, and of course this amazing cake.
It’s the very first school night of the year at our house; maybe it is at your place, too. Some moms I know are celebrating – the happiest ones seem to be the mothers of grade school kids. My teens and t’ween are kinda low maintenance these days, so I’m bummed to have school and homework back in our lives. But some dads I know aren’t too sad — one of my guy friends said this past weekend, “Why would you be depressed about school starting again? They need to go use their brains so they don’t live off me for the rest of their lives!” That made me laugh. I s’pose that’s one way of looking at things.
Whether I’ve made this to serve to guests, or I’ve made it because I WAS the guest, this is the most awesome coffee cake I know how to bake. Well actually, I do have one that I think is even awesomer, but it doesn’t have fruit in it (hit me up for it sometime, I’ll spill it in a skinny minute). But in the fruit-filled category, this recipe wins hands down. And yes, you may remember seeing it here before. But when I made it for overnight guests this past weekend and my punks called it “the total bomb” (which in punk speak means, like, really really good), I had to make sure you all knew it was here.
I don’t talk about baked goods all that often here because I just don’t really bake all that much. This is because while I love to have a recipe in front of me when I cook, I’m a bit of a fly-by-the-seat-of-my-pants kinda girl when it comes to actually following a recipe to the letter. Like, I don’t really measure stuff half the time. This laziness can be quite problematic when it comes to cakes and cookies and biscuits and scones and the actual science of baking. However, every now and then, I feel the crazy need to prove to myself that when push comes to shove, I am able to knuckle down, measure accurately, and create a fabulous cookie or cake or scone or what have you.
You’ve heard me say that I’m not much of a baker and I’m petrified by yeast. Sixteen years ago, I attempted bread from scratch and fell flat on my newlywed face. A total failure. My brand-new husband and I laughed it off as we both nearly broke our teeth on the rock solid brick I presented. And I hung up any further hopes of the irresistible smell of bread baking in my kitchen. Recently however, my next door neighbor Fred – who bakes bread for a hobby when he’s not bringing new babies into the world – has inspired me to give it a go again.
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