Ah, North Carolina in the winter time! On Saturday, January 1st, it was 76°F and warm enough that I sweated some when taking Sumner for a big stroll. On Monday, January 3rd, we got at least a couple of inches of heavy wet slippery snow through the morning.
The overnight storms preceding that snowfall wreaked havoc throughout the region. Here, it meant a lot of downed dead limbs and the trash and recycling barrels were tossed about on the driveway. Of course, with the rains and hard winds hitting the front of the house, it meant I got up Monday morning to the drip-drip-drip of water coming in through the center dormer window's poor seal, running inside the wall, and coming in a steady stream from the ceiling in front of the second story porch door. Also, for the first time I was aware of, a similar leak was occurring in the northeast front room that someday will be my study. Tubs and towels were deployed accordingly and then we all settled in to watch the seemingly unending huge and heavy snow fall.
While still holding desperately onto the last of the good vibrations of the holiday season (the unexpected heavy snow helped!), I did retreat to the kitchen late afternoon to make sure I got in at least one final traditional treat: white wine coffee cake. To me, it is an improved version of the usual rum cake, and it came out really very nearly perfect. It also did not hang around long.
As I've said in one way or another in previous entries regarding this famous Buies Creek white wine coffee cake, while it is a scrumptious dessert we also can get away with it with morning coffee just by referring to it (rightly or wrongly) as a coffee cake. The alcohol in the cake batter cooks off, one would think, but there's additional uncooked wine in the buttery sweet glaze that also soaks nicely into it. Not enough to get a buzz on but certainly enough to help one feel just a tad naughty.
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