It has been a couple weeks since my last post. We’ve been doing some traveling and most recently I spent a week in Chicago with my daughter. A perfectly wonderful celebration of Mother’s Day and my birthday. As they age a lot of people stop celebrating birthdays or lie a little about their age. My theory is, the older we get the longer we should celebrate. This year the two middle weeks of May are my birthday and next year it may be the entire month! Birthday lunches and dinners with family and friends, toasts, presents, cards, FB greetings…embrace your age, embrace the attention, wear a tiara, eat cake. If no one bakes you a cake, bake your own. That’s what I did! While I was in Chicago my daughter and I made this cake. A new experiment. And a successful one. I decided to replicate this delicious cake for my birthday.
1 cup butter at room temperature
2 cups sugar
3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 tsp almond extract
2 cups blueberries
Preheat your oven to 325 and grease a bundt pan.
In a mixing bowl cream the butter until light and fluffy.
Gradually add the sugar and beat until well blended. Add the eggs, beating after each addition.
Whisk together the flour, baking soda and salt. Add to the creamed mixture alternating with the buttermilk. Begin and end with the dry ingredients.
Stir in the extracts. Stir in the blueberries.
Spoon the batter into the prepared pan and bake for 1 hour. Allow the cake to cool for 10-15 minutes, invert the pan and plate the cake.
Now sometimes the things I bake are works of art and sometimes they’re not. Today this cake was not a work of art!!
This is the cake I baked last week with my daughter.
This was the birthday cake I baked myself. Oh my. I really should be embarrassed to post this picture. I’ve had problems with things sticking in this pan before but this was ridiculous. We are eating the cake and it tastes SO much better than it looks. But the pan is in the trash! I need to buy myself a new bundt pan. Maybe a birthday gift to myself.
This cake is great with a scoop of vanilla or butter pecan ice cream or a generous dollop of whipped cream. Happy birthday to me!