Four years ago I was participating in Project 365 where you are challenged to take at least one photo every day for a year. I did this for two or three years – it was hard and fantastic and frustrating and inspiring. I think it improved my photography immensely (which is not to say that I’m an expert now, just better than I was before) and I also met some cool people and learned some cool things.
One of the women whose photography I just loved – and it’s been so long now that I can’t even remember her name – traveled with her husband each summer to their vacation home in Nova Scotia (I think). Her photos of this town absolutely drew me in to her world – their summer cat who seemed to show up at their door every year without fail; the amazing festivals and town events that always seemed to be going on; her friendships there and the easy way of life that she was enjoying. Basically, I want to be her when I grow up.
Another thing she shared with us was this cake which she made often for friends or just for breakfast. It’s a highly adaptable cake that works well with any fruit you have on hand. I first made it with blueberries and more recently I made it for BB’s 5th birthday party last month. It was the perfect cake for the day because we were having a morning party so something that felt more like breakfast was called for. And the friends we shared this cake with are those laid back easy friendships that make me feel like we’ve found a touch of that Novia Scotia lifestyle that I dream of right here at home. Here’s the recipe so you can enjoy it with your favorite friends, too.
Eat it For Breakfast Cake
Best Served with good friends and whipped cream.
- 1 cup fruit – I used a mixture of chopped strawberries, blueberries and raspberries but you can use whatever you have on hand.
- 1/4 cup butter
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 teaspoon salt
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk (Don’t have buttermilk? Use a scant 1/2 cup of milk and a 1/2 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes)
- Heat oven to 400 degrees.
- Butter and flour a 9 inch pie plate or cake pan (or use that awesome baking cooking spray from Pam).
- Prepare your fruit (berries can be left whole, slice any larger fruit) and set aside.
- Beat butter & sugar. Add vanilla, egg and salt.
- Add flour, baking powder & baking soda; mix well.
- Add buttermilk. Pour into pie plate. Top with fruit.
- Bake for 30 minutes.
- Cool a bit and enjoy!
One response to “Eat it For Breakfast Cake: with fresh strawberries, raspberries and blueberries.”
Yummmmmmm! This looks amazing and perfect for a special breakfast!