Yesterday was their last day here for a while, we squeezed in a few more cups of coffee, important chats, a little site seeing, a little getting lost....... Just enough to leave them excited to return minus the getting lost part. It was a beautiful day, the sky was impossibly blue, the Med a crystal clear turquoise pool, the day was warm but there was enough of a breeze to keep you the perfect temperature.
To ease into the day I made a coffeecake. It was very moist, and rich with a crunchy caramelized topping. I think it set the mood for a perfect final day until we see them again soon.
À bientôt, see you soon Marty and Bridged!
Saturday Morning Coffeecake
2 cups whole wheat flour
2 cups all purpose flour
1 cup sugar
2 cups dark brown sugar, divided
2 teaspoons salt
1 1/2 cups butter
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs
2 teaspoons vanilla
2 teaspoons ground cinnamon
Preheat the oven to 350 and grease a 9X13 inch baking pan.
In a food processor combine the flours, sugar, 1 cup brown sugar, and salt, pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. If you don't have a food processor whisk together the flour, sugar and salt and cut in the butter until it resembles coarse crumbs. Reserve 2 cups of the crumb mixture, and place the remaining crumb mixture in a medium mixing bowl.
To the mixing bowl add the baking powder, baking soda and mix well. Add the buttermilk, eggs, and vanilla and stir well to combine. Pour the batter into the prepared baking pan.
To the 2 cups reserved crumb mixture add 1 cup dark brown sugar and the cinnamon. Mix well and sprinkle the crumbs over the batter. Bake until a wooden skewer inserted in the center comes out clean, approximately 35-40 minutes.
If you can manage it, allow the cake to cool slightly before serving. I dug in right away and have the burned roof of my mouth to prove it. Totally worth it though.
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