Life is so very full right now. Busy. Isaac has been working like crazy and preparing to leave for a business trip in a couple weeks, our taxes are still not done, we’re scrambling to read the last few chapters of our birth prep book, lead Bible study at our house, pursue relationships and love thy neighbor whose dog only seems to bark on Saturday mornings.
Without fail though, every single night after dinner while the candles still linger we settle into the couch, pull over the cotton blanket my mom bought us for Christmas and we talk to Paige and feel her move, squirm and shimmy in my belly. And all the busyness comes to a halt. It’s amazing to me how much we already love this little in my belly. I feel her move all the time now. In the middle of the night, on the bus, cooking dinner, driving to Target. I’m pretty sure she already knows her name because we can say it and she responds with a little love tap.
I vividly remember having a full on conversation with Paige while baking this cake. Explaining to her why we sift the dry ingredients and why buttering the pan with a little extra butter always makes sense, especially when removing it from the pan. The cake is pretty basic, although was a little dry in my opinion. It actually tasted way better the next day and the day after. I would make it again and maybe mark down the cook time 5 minutes or so. It tasted awesome with fresh whipped cream and a bunch of fresh berries.
- 1/2 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup buttermilk
- 1 t vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup natural cocoa
- 1/2 t baking soda
- 1/4 t salt
Preheat the oven to 325. Butter and lightly flour a 9×5×3-inch loaf pan. In a bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. (Don’t worry if the batter looks a little uneven) Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries.