Having Our Cake
I realized the other day that “celebration” always equals “food” in my mind. When someone’s general awesomeness or recent accomplishments need acknowledging, I make reservations.
What I don’t usually do is bake for them, and in a culture where sugar is shorthand for love, that can be problematic. Cakes and cookies step beyond my skill set and outside of my palette preferences, so when the Three Points cooks decided that there would be cake(!) in honor of our 1st anniversary (that’s right, ladies and gents, we are cruising past 365 days and 152 posts), I was thoroughly stumped. Luckily, the dessert cart rolled to me. Celebrating her own six-years-and-counting blog anniversary, the Wednesday Chef featured a banana cake recipe from LA’s Clementine Bakery that sounded like it would suit both the happy occasion and my level of expertise especially well: a single layer situation topped with a simple cream cheese icing. And come on, fruit was even involved! This was no triple-decker, double chocolate fudge bomb with sprinkles on top. This would be wholesome joy.
I actually believed all that “good for me” posturing right up to the part where I was measuring out equal portions of pastry flour and white sugar into my mixing bowl. With a tropical storm on the way, however, it seemed a poor time to count calories. I had thought about throwing in some walnuts or other “banana bread” kinds of additives, but this is really not that. This is 100% decadence, not breakfast. And it’s delicious. So to all those visitors out there, share in this bit of sweetness sent with love, with friendship, with thanks…from Three Points Kitchen (Baltimore Branch).