We've been through this, you and I. We know the drill. You throw things at me; I hustle and try not to drop anything. Things like birthday cakes and garden parties and get-togethers and assignments and travel plans. Fun things. Exciting things.
I know you mean well (and I definitely didn't want to end up whining about this yet again), but man do you know how to wear me out! We're only a few weeks in and already my legs are tired and my mind is racing. My house - this house I love so much - is starting to feel neglected, and both my mood and my creativity have begun to show signs of schizophrenia: elated and overflowing one moment, completely drained the next. It's not a pretty sight.
I guess what I'm trying to say is this: I love you, summer, but we can't do this anymore. Not like this. We need to learn how to take it slow. Just spend some quality time together, you know? Sit in the garden. Read books, pick berries, drink coffee, eat skillet cake. We've had enough excitement for a while; let's just keep it simple from now on. I know we have it in us.
P.S. There's a few more days left to nominate your favorite food blogs for the saveur blog awards. I know there's a lot of incredible talent out there, but I'd be extremely honored if you would consider les filles de madeleine for one of these award. It would be a fantastic opportunity for this blog to grow and flourish. To nominate, head on over to the nomination page, enter the url of my blog (http://www.lesfillesdemadeleine.com) and choose the category you see fit. The nomination period ends July 19th. Thank you!!
berry coconut skillet cake
adapted from chocolate moosey
makes one 20 cm (8 inch) cake
80 g shredded coconut
125 g all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
57 g butter, room temperature
150 g granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
240 ml buttermilk
assorted berries, to finish
1. Preheat oven to 160°C (325°F). Spread shredded coconut onto a baking sheet and bake, turning once, until lightly golden. This should take only about 5 minutes, so keep an eye on it! Transfer baking sheet to a wire rack and let cool while you prepare the cake.
2. Adjust heat to 175°C (350°F) and lightly grease a 20 cm (8 inch) cast iron skillet.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt.
4. In a stand mixer, fit with the paddle attachment, cream butter on medium-high speed until very soft. Add sugar and continue to cream until pale and fluffy. Add the egg, followed by the vanilla and mix until fully combined. Turn the mixer speed down to low and add flour mixture and buttermilk in three additions, alternating and starting and ending with flour. When only a few flecks of flour remain, fold in the shredded and toasted coconut.
5. Pour batter into the skillet and bake until golden and a skewer inserted in the center of the cake comes out with only a few crumbs attached, 30 to 35 minutes. Let cool on a wire rack.
6. Before serving, top cake with your favorite fresh berries and finish with a generous dusting of icing sugar.