Spring is Sprung

Today was a much needed stay-at-home day. No sewing, no grocery shopping, no general gadding about.

In the morning, I baked some Cinnamon Almond Coffee Cake. We both loved it and it was simple to make.

Here's how:

Preheat oven to 350.

In a small bowl, mix 1 cup brown sugar, 1 cup chopped almonds and 2 teaspoons cinnamon.

In another bowl mix 3 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt.

In a mixing bowl, cream 3/4 cup butter. Add to that 1 cup sugar, 1 cup brown sugar, and 3 eggs, and beat until light and fluffy. Then add 1 1/2 cups buttermilk alternately with the flour mixture and blend gently until smooth. Mix in 2 teaspoons of vanilla.

Pour half of the batter into about a 9" x 9" pan, top with 1/3 of the almond mixture, and swirl with a fork. Pour the other half of the batter, top with another 1/3 of the almond mixture, and swirl again.

Bake for about an hour, cool a few minutes, then top with the remaining almond mixture.

It's addictively yummy.




Then Phoebe and I sat in the breakfast nook. I read and she gazed at the river.

Ahhh. Spring must be coming!