My husband celebrated his birthday on Saturday, which, of course means one thing: Coffee and walnut cake.
I was running around on Saturday morning, making a nice birthday breakfast, getting ready to take my daughter to a birthday party, wrapping presents, brushing teeth and negotiating the time it would take to bake the cake. Thankfully, I had blogged last year sending a message to Future Me about the ease of cooking this Nigella Lawson recipe and Past Me was entirely correct.
It was a breeze to make. 10 minutes prep. 25 minutes in the oven. Then boom! Done.
First things first, a very happy birthday to my lovely husband (who hates to be blogged about so will refrain from saying any more here).
Well, except one thing. The cake.
I find it so challenging each year to move seamlessly from Halloween to his birthday. No matter how much I prep ahead of time, there’s always the issue of the cake (which I simply cannot bake, after a long night of trick-or-treating and merriment making!).
Here’s the goal:
It’s his favorite cake in the whole world. So very British that I just can’t buy it off the shelf. It’s nothing like American coffee cake, all streuseled and cinnamon-specked. Pillsbury has no idea WTH this cake is and neither do any of our local bakeries and so I usually go with his second favorite cake in America: A fruit basket cake (a buttermilk cake filled with fresh strawberries and bananas in whipped cream). No less delicious, I might add.
But this year, oh this year. I’m going to attempt the coffee and walnut cake. Yes, it will be late. But I hope it will be worth the wait!
If it is, I’ll post the recipe I used – I’m debating between BBC and Delia Smith right now. If it’s not, well, let’s never discuss this matter again (and will bribe a baker friend next year, perhaps, willing to make a cake on Halloween night).