Sometimes we have lovely weekends where family comes to visit. We stay up well past midnight both nights, fueled by the quiet and invigorating conversation, brownies, and Starbucks. And the littles play and run and tease and scream during the day.
They had places to go and people to see. We had great plans as well but our van didn't. It instead got towed to the shop. So we stayed home and wished them well. And Jared made coffee cake.
We sipped our tea, nibbled on cake, and worked on projects.
Our guests returned and we visited and enjoyed watching the children interact. I got my camera out, determined to capture some moments but all I got were the two tinies. The others were a blur of almost constant motion.
We talked late into the night while the candles burned low and continued our conversations over an delicious mid-morning brunch. All too soon they had to leave with promises of other visits.
Sometimes we have not-so-lovely Mondays. There is laundry piled everywhere and a million different things to tend too and I ask for wisdom to know what is the most important to tend too. And my baby cries and just wants me and my toddler is fussy and whiny and wants to eat.
And I bring out the coffee cake, served up in her own little plate with her own little cup. She is quiet.
And then Tuesdays come and I feel more ready for the day because everyone slept well but both girls wake up crying and they both need food and I just want coffee. Breakfast is coffee cake with fresh Jersey cream and more peaches. And I know that this day will be good, one moment at a time.
Buttermilk Coffee Cake (from the Better Homes and Gardens Cookbook)
2 1/2 c all purpose flour (or a mixture of soft white whole wheat flour and spelt flour)
1 1/2 c b. sugar (or less)
2/3 c butter
2 t b. powder
1/2 b. soda
1/2 t cinnamon
1/2 t ground nutmeg
2 eggs, beaten
1 1/3 c buttermilk
1/2 c chopped almonds
Combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir b. powder, b. soda, cinnamon, and nutmeg into remaining crumb mixture.
Combine eggs and buttermilk. Add mixture all at once to flour mixture, stirring until just moistened. Spoon into greased 9x13 pan. Top with reserved crumb mixture and nuts.
Bake at 350 for 35 to 40 minutes or until it tests done. Cool slightly before serving.
We like it with a drizzle of heavy cream and sliced peaches (or whatever other stone fruit or berries you have). Serve it up plain for an afternoon snack or serve with eggs for a more complete breakfast.