Weekends are always relaxing. With little worries about deadlines and less running around there is always a lot of spare time for personal work. While lopping the wayward branches of trees, we came across a heap of leaf skeletons. We were enthralled as much as intrigued to see how beautifully the skin had come off revealing an intricate network of veins that make up the structure of the leaf and transporting vital nutrients to the plant. We started picking them up carefully, selecting the ones that were not damaged for using them as bookmarks.
A good downpour left the surface of Earth wet and sweet smelling. Water collected in the leaves shone like gems as the rays of the Sun fell on them….a strong gust of wind had them all rolling down and falling in unison like a freak meteoric shower.
A simple and lovely cake that is easy to bake and great in taste.
Cinnamon Coffee Cake
Adapted from www.cooks.com
1 cup all-purpose flour
½ stick butter (50 gms or 4 tablespoons), melted
½ cup sugar (reserve 2 tablespoons sugar to sprinkle on top, powder the rest)
½ cup milk
3 teaspoons baking powder (scant)
1 teaspoon ground cinnamon
½ teaspoon salt
Pre heat oven to 180 degrees C. Grease and line one 6 inch round cake pan.
Whisk together all-purpose flour, baking powder, ½ teaspoon ground cinnamon and salt.
In a deep bowl mix butter, milk, egg and powdered sugar.
Add dry ingredients and stir till you get a smooth lump free batter. Do not over mix.
Pour in the prepared pan. Sprinkle ½ teaspoon cinnamon and 2 tablespoon sugar. Bake for 25 minutes.
Insert a skewer to test for doneness. Cool in the rack, slice when cold.
My notes: 3 teaspoons of baking powder looked too much to me. But the cake rose very well and tasted very good. The crumb was light, airy and a little dry.