I pretty much never bake something that’s just for me.
I don’t think many women do, actually.
I know this because almost every day, I read comments left on my blog that say something like, “Oh, my husband is going to love this” or “I’m gonna make these for my son’s party this weekend”….. which just shows the giving nature of women.
It’s what we do.
But what I really want to know is….what about you?
What do you love?
What I am proposing is this: this week, I want you to bake something with no one in mind other than yourself.
If a friend, or your husband, or your kids want to help you chow it down, great.
If you prefer to bake something from a refrigerated tube of dough or a mix, fabulous.
The only stipulation is that it has to be something you are making because YOU want it.
You are not allowed to ask your husband what sounds good.
You are absolutely forbidden from asking your child if you make a so-and-so, will they help you eat it.
I am not allowing it.
And because I am a firm believer in practicing what I preach (except for when it comes to my son, in which case I paid dearly for my right to eat candy for dinner and he can just get over it), I am sharing a cake with you that is very close to my heart.
I know that I usually share a dessert that’s cute or fun, and this isn’t really either of those. But to know me is to know this cake. It is a cake I grew up on, and a cake that my mom made so many times that she didn’t even need to look at the recipe.
This cake, to me…. is home.
It’s what I crave when I’m sad, or not feeling well, or just when nothing else really sounds good. This is the one thing in the entire world that I will bake for no one in mind other than myself.
Of course, my son and my husband will always eat some. But I never ask them before I make it.
It is the one dessert that belongs to me.
The recipe is probably different from coffee cakes you are used to. The cake isn’t yellow, and it doesn’t have filling or glaze. It’s flavor comes from a combination of cocoa powder and cinnamon, but it doesn’t taste like chocolate. It doesn’t taste like spice cake either.
It’s just hard to explain.
What I really love about this cake is that it doesn’t get dry, and it’s not too sweet. When I make one, I will eat it for breakfast, lunch, and before bed every day until it’s gone.
I am not even kidding.
Because of this, I will sometimes split the batter in two disposable 9 inch round cake pans instead of the 9×13, and give one away.
Anyways, I truly hope that you give this recipe a try, simply because it is very special to me and I’d love to share it with you. If coffee cakes are not for you (in which case I am convinced you are probably a robot and not a real human being), I hope you will make it a priority to bake something for yourself this week.
2 cups sugar
3 cups all purpose flour
2 sticks cold butter, cut into 1 inch slices
3 Tablespoons cocoa powder
1 1/2 Tablespoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups buttermilk
Preheat oven to 350. Grease a 9×13 pan with butter or spray with nonstick spray.
In a large bowl, combine the flour and sugar. Cut in the cold butter until the mixture is crumbly and forms clumps when you squeeze in your hands. Set aside 1 1/4 cups in a separate bowl for topping.
To the remaining mixture, add the cocoa powder, cinnamon, nutmeg, baking soda, baking powder and salt. Mix together well with a fork. Make a well in the center of the mixture and pour in the buttermilk. Stir until just moist. Do not over stir.
Spread the batter in your prepared pan. Sprinkle reserved topping evenly over the batter. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
If you decide to bake yourself a dessert this week, I hope you’ll upload a picture to the Cookbook Queen Facebook page. I’d love to see what you made!!
Have a fabulous Monday!!