June photos and cake!

What I've been up to since I returned stateside...

Monsieur Buttons!

Awww, my two favorite boys.

The original recipe for this cake can be found at that wellspring of fabulousness, Smitten Kitchen, HERE. I multiplied all of the measurements by 1.5, so that I could make the cake in the a pretty little Bundt pan, since I didn't have the 9" round that the original calls for. I also replaces the raspberries with cherries, since a certain guy I know would eat himself to death on cherries if given the chance...

Preheat the oven to 400.

1.5 cups flour

3/4 tsp baking powder

<3/4 tsp baking soda

3/8 tsp salt

3/4 stick unsalted butter, room temp

1 cup sugar

3/4 tsp vanilla

3/4 tsp lemon zest

1.5 large eggs [just crack the second one, beat it up a bit, and pour half of it into the batter]

<3/4 cup buttermilk, very well shaken

1.5 cups cherries, pitted

To pit the cherries, use a small paring knife and cut the cherries in half around the pit, like you would an avocado. Then, using a toothpick or -- even better -- a bobby pin, poke/scoop out the pit. I suggest wearing some gloves while doing this, or you'll be stained purple for days.

Mix the flour, salt, baking powder and baking soda in a small bowl with a whisk and set aside. Then, cream the butter and sugar together until light and fluffy. Add the vanilla and lemon and mix again. Then, add the eggs one at a time and mix. Finally, in rotations, add the dry ingredients and buttermilk, ending on milk. DONT OVERMIX! I think I overmixed this a little, since the crumb wasn't as buttery and fine as I would have liked. The cake was nonetheless tasty and delightful, and not too sweet. Great for breakfast!