My husband has been a great father to our two daughters. He's been protective, supportive, strong, loving, hard-working, but always taking the time to make sure they knew he was there for them. A story I'd like to share is from when we lived in California. The girls (age 12 and 10) wanted to walk to the 7-11 and buy a Slurpee. After a long debate--the pros and cons, they convinced him that they would be very careful crossing the road and come back right after their purchase. The girls took off walking down the hill and then to the cross street where the 7-11 was. They came back with their purchase and big smiles. However, it wasn't until they were adults that their dad admitted he had watched the entire journey with binoculars from the upstairs window!
The inspiration of this cake comes from The First Lady, Michelle Obama's new cookbook, American Gown: The Story of the White House Kitchen Garden and Gardens Across America, Buttermilk Blueberry Bundt.
Buttermilk Cherry~Vanilla Bundt Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 Vanilla Beans, split and scraped
4 large eggs
2 tsp. Vanilla extract
1 2/3 cup King Arthur all-purpose flour
1 T baking powder
1/2 tsp. Kosher salt
1/4 tsp. baking soda
1/2 cup buttermilk
2 cups sweet cherries, pitted and chopped
1 1/2 cups Biscoff cookies (or Vanilla wafers) crushed (optional)
Pit and chopped sweet cherries.
Preheat oven to 350F-degrees. Spray a 12-cup Bundt pan with a non-stick baking spray.
In a stand mixer, using the paddle attachment, cream the softened butter until fluffy. Add the sugar and continue beating for 5 to 6 minutes on medium speed. Scrape down the sides. Add the vanilla beans "paste" and mix to combine. Add the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla extract.
Whisk the dry ingredients together and add alternately with the buttermilk. Scrape down the sides of the bowl, then beat on medium/high one more minute.
Fold the chopped cherries into the batter.
Use a rolling pin to smash about a dozen or more cookies in a plastic bag. Spoon the cake batter into the prepared Bundt pan and sprinkle the crushed cookies on top of the cake. Bake in preheated oven 50 to 55 minutes.
Use a wooden skewer poked into the center to test if the cake is done. Allow to cool in the pan about 20 minutes before tuning out onto a serving plate. I wanted the crumb topping upright, so I covered a baking sheet with parchment and turn the cake out, then flipped it over and placed in on the serving plate. Dust with confectioners' sugar to finish it off.
To serve, I ladled a warm Vanilla Sauce around the slice.
1 cup granulated sugar
2 T cornstarch
2 cups boiling water
In a small saucepan, whisk the sugar and cornstarch, then, slowly add the boiling water while continuing to whisk.
Heat on medium until the mixture is thick and bubbly, stirring constantly. Remove from the heat and add:
4 T unsalted butter, cut into cubes
2 tsp. Vanilla extract
1 Vanilla bean, split and scraped
Stir to blend. Ladle or pour this sauce on the plate and add the slice of cake on top.
My hubby arrived home today from a business trip and I know this cake will put a smile on his face...just like our girls had when they thought they had walked down to the 7-11. Enjoy!