The Winding Stair, Dublin April 2013
Sometimes dinner can be cozy and intimate. Like the meal Husband and I shared at The Winding Stair in Dublin two weeks ago. (More on this later).
Austin Bakes for West, Whole Foods Market, May 2013
Sometimes the table is elaborately spread with homemade goodness and shared with strangers helping those with unexpected loss and need. Like the Austin Bakes bake sale for West, Texas last weekend.
It’s good to nourish our bodies with a variety of wholesome, natural foods. It’s also good to shake up the supper table, sharing meals in various places and with new people. Extending the table is an invitation to community.
Part of the commitment Susie & I made for our 52 Sunday Suppers challenge was to be more intentional about inviting people to dinner. I have to admit, I’m not in a season of life where hosting dinner parties is high on my priority list. Most weeks it’s hard enough to find time for our own family to gather at the table!
Me of little faith…
An invitation to the table is not about dinner parties.
Opportunities to feast, connect, and break bread together come in surprising packages if our eyes are open.
Last weekend, the Littles and I baked bundt cakes for the Austin Bakes fundraiser for West, Texas. We stirred prayers and love into the batter and then packaged five cakes up and added them to the bountiful table at Whole Foods. It seemed like such a small gesture considering the tremendous loss in the small town of West. But collectively the baking hands and generous hearts of Austin raised nearly $20,000 for our neighbors up the road.
My high school neighbor gave me the recipe for the Lemon Rosemary Cake. She and a few friends used my ovens recently for a marathon bake sale they were having to raise funds for their summer mission trip. For two days, precious teenagers ran in and out baking cake after cake filling the house with heavenly aromas. This cake is perfect for bake sales, pot lucks, summer celebrations. Speaking of celebrations, Susie has a great conversation starter especially for birthdays prompted by a special celebration at their house this week {my Lemon Rosemary Cake made a cameo appearance!}.
Because you can’t feast on sweets alone—no matter how delicious we’ve paired this week’s sweeter things in life menu with my favorite summer salad.
Week 16 Menu
Lemon Rosemary Cake
Susie’s Mealtime Conversation Starter
- For the cake:
- 1 cup butter, at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- zest from two lemons
- juice from one lemon
- 1 cup buttermilk
- 3 cups flour
- 2 tablespoons chopped Rosemary
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- Whisk together until smooth. Cover until ready to use.
- Oil and flour bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through. Remove from oven and set on a wire rack for 5 minutes. Remove from pan and continue to cool on the wire rack. Drizzle with glaze, once cooled.
Have you found yourself gathered at an unexpected table? Tell us about it on our 52 Sunday Suppers Facebook page. We’d love to see where your supper adventures have taken you. . .
Love,
Hi Kristin, this cake sounds heavenly! If you make it gluten-free, what gf flour mix do you suggest?
Jan,
I would try Pamela’s Baking Mix. I haven’t tried the cake gluten-free yet, but have a couple friends who are testing it out this weekend. I’ll keep you posted. And, it you try it, please let me know. It’s such a straightforward recipe, the cake should come out fine. xo