What a relief! Last night’s rainstorm and this morning’s cooler temperatures bring a breath of fresh air to what has seemed like the longest week. For days, a hot, sullen sun shone down on our corner of the world. It felt relentless in its gaze, washing all the colors out, flattening the earth into a two dimensional space, making the air as thick as water. And with the longest daylight of the year, it seemed to go on and on. It sent us inside to hunker down with cold drinks and loose clothing, waiting for a change in the weather.
My life as a baker continues despite the heat. There’s baguettes to make, croissants to shape, sourdough bread to mix. I try to work in the cooler hours when the heat has not yet accumulated and reached its highest temperatures. From experience, I know to use cooler water for my doughs, to add a tiny bit less yeast, to mix in a little bit more flour as a way to counterbalance the soaring temperature. I also remember to take care of myself by drinking more water, giving myself more breaks and working less intensely. What can I let go of during this hot spell?
And yet, I continue. Fueled by the full strawberry moon and the sense of time flying as the summer solstice comes and goes, I can’t stop myself from making a double batch of my newest, most popular rolls: the Bourbon caramel glazed pecan cinnamon roll made with croissant dough. Yes, that’s right. I make croissant dough, spread butter, cinnamon brown sugar and pecans on it, then roll it up and cut it. While it bakes, I make a glaze with a hefty dose of Kentucky Bourbon and brush it on thickly right before I take them out of the oven. Yes, these rolls have all the flavors that you expect.
And to go with all the berries that are arriving, I also make a Kentucky Butter Cake. This is one of the easiest cakes to make. I throw all the ingredients into a bowl, mix them for 3 minutes then pour the batter into a pan, bake and glaze it. It’s the perfect complement for unsweetened, fresh from the patch berries.
Now that I’ve crossed the portal into summer, I’m ready to take on new projects and refresh my thinking. But I also tell myself, there’s nothing wrong with taking it slow and letting life unroll at its own pace. Here’s hoping that if summer came in like a lion, it will go out like a lamb.
And here’s the recipe for the cake, if you want to make it.
Kentucky Butter Cake
⅔ c. softened butter
2 c. flour
1 ⅓ c. white sugar
⅔ c. buttermilk
3 eggs, room temperature
1 ½ t. vanilla extract
⅔ t. baking powder
⅔ t. salt
⅓ t. baking soda
Butter sauce:
3 ⅓ T. butter
½ c. sugar
1 ½ t. vanilla extract
The most important part of the cake is the pan prepping. I use smaller Bundt-style cake pans. Grease well with butter then flour them well.
Preheat the oven to 325°.
While the oven warms up, throw all the ingredients into a large bowl and beat on medium speed for 3 minutes. Pour into the prepared pan. Smooth the top. Bake for 60 minutes or until a wooden toothpick inserted in the cake comes out clean.
While the cake finishes baking, make the sauce. Combine sugar, butter and vanilla with 1 T. water over low heat until butter just melts. When the cake comes out of the oven, poke the cake all over with a wooden skewer. Drizzle sauce over the top. Allow to cool in the pan for 3 hours before unmolding.
I am drooling over those cinnamon rolls! But I’ll settle for the cake - will let you know how it goes.
You have a wonderful way with words. We have finally moved into winter after a long sullen summer.