A Sweet Spoonful

It’s been a long weekend. Not long like ‘yay, it’s a holiday’ long. More like ‘hours piling onto hours piling onto more hours’ long. I’m pretty firm about this remaining a food blog, so I won’t bore you with the details of what’s been going on in my life. But let’s just say I’m cooking more for one now than for two. Moving has a way of highlighting problems rather than solving them. So after twelve years of comfort, stability, laughs, road trips, cups of coffee, holidays, birthdays together, apartments spanning the country–I’ll be spending a bit more time alone. I’ve actually written this paragraph many times trying to just come out and say it. So there it is. And I’ve had enough sleepless nights, tears,  and a rather lousy appetite because of it. So hell. Today it was time to bake a cake.

This cake actually took two tries. I accidentally mixed in two sticks of butter the first time around instead of one as the recipe instructed. I don’t recommend that. It gets pretty messy.  So instead of jumping right into Round #2, I decided to take a break and go to yoga. The class itself was overcrowded, overpriced, and a little overrated.  But it turned my day upside down and gave me a little perspective. At the end of class, the  instructor started talking about being thankful for our blessings, seen and unseen. Unseen blessings. It’s a nice notion when you’re feeling a little sorry for yourself, isn’t it? We all probably count our obvious blessings; for me those are family, good health, friends, and relative financial stability. But what about your unseen blessings?

I like thinking about that notion–thinking that there are blessings out there waiting to be had. More laughter and more cups of coffee. More unspoken understandings and inside jokes. More love. So this weekend, I made a point to keep busy and had the chance to catch up with some very old friends over scorpion bowls (ouch), tea, walks around the block, and tearful phone calls (no, this wasn’t all at once although that would be quite a sight). I haven’t seen some of these friends in ten years. I can’t believe it’s been that long. I want to bake each one of them a cake to say I’m so sorry we lost touch. But the great thing about old friends is there’s no need. They’re still there to listen and smile and give big, long hugs. So thank you, guys. You know who you are. Now get over here and have a slice of cake.

Round #2 shaped up beautifully. This cake is so incredibly moist due to the buttermilk and the “secret” ingredient: butternut squash. The crumb is unbelievably delicate and the flavor is warm and buttery with subtle hints of vanilla, nutmeg, and ginger. For at least a brief few moments while you’re eating this cake, all is right with the world. Really.

And while we’re speaking of blessings, thank you all so much for stopping by, for commenting occasionally, and for your inquisitive and entertaining emails. I need that. I never realized how much direction and sense of purpose this blog would give me. I never anticipated the friendships I’d make with other bloggers.  So while I no longer have someone directly across the table to share this with,  I know I’ve got some amazing old friends. And I’ve got you. I feel blessed for that alone.

Buttermilk Cake with Spiced Vanilla Icing
From: Fine Cooking Magazine
This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving.

Ingredients:
–For the Cake–
4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13 1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
1 1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 Tbsp. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. freshly ground nutmeg
3/4 cup buttermilk
2 1/4 cups peeled and grated butternut squash (about 8 0z.)

–For the Icing–
9 oz. (2 1/4 cups) confectioners sugar
3 Tbsp. buttermilk
1 tsp. pure vanilla extract
1/4 tsp. freshly ground nutmeg
1/4 tsp. salt
1/4 cup fine chopped crystallized ginger (for top)

Directions:
–Make the Cake–
Position a rack in the center of the oven and heat the oven to 325 F. Butter and flour a 10-cup Bundt pan; tap out excess flour. In a large bowl with a hand mixer or in a stand mixture fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Then add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter with a wooden spoon or spatula. Transfer batter to the prepared pan and smooth top with spatula. Bake until toothpick comes out clean, about 1 hour. Cool on wire rack for 30 minutes; then carefully invert cake onto rack and remove pan. When the cake’s completely cool, transfer it to a serving plate.

–Make the Icing–
In a medium bowl, whisk together the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room temperature, about 45 minutes, before serving.

Serves: 10-12

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