Glazed Cherry Buttermilk Picnic Cake
and a peek at my midlife summer bucket list.
Hi Bakers!
Summer bucket lists hit differently as an adult. Where my kids are adding things like “eat 12 shave ice,” I’m over here thinking “no tomato left behind!”
The first morning after the last day of school is traditionally devoted to bucket list making. We pull out all the markers, queue up a summer playlist and get to brainstorming ideas. This also gives me the last little bit of calm before the summer panic sets in. How will we keep busy without burnout for the next two months?
We’ve always made lists that centered around the kids: splash pads, swimming pools, and lots of ice cream. But this is the first time I made one for myself.
So here’s mine. Personal? Yes, but this list goes beyond “watch fireworks,” “stop for lemonade,” and “read a good book,” or whatever else a mind-numbing ChatGPT prompt might offer. Hopefully there are a few in here you might want to add to your own:
Midlife Summer Bucket List
Pickle Everything
Paint at least one room
More eating outside
Pack a fun go-bag
Cold plunge in the river
Set up a home library
Make quick jam
Buy all the tomatoes, watermelon, and cherries
Wrap myself in fresh sheets and soft clothes
Bake weekly fruit crisps and cobblers
Pickle Everything - Cucumbers, red onions, carrots - you name it. A simple solution of vinegar, salt, sugar, and water transforms your veg into briny snacks and condiments for the season. Easy for kids, too! Pickle ball sounds fun, while we are on the subject.
Paint at least one room - July marks our 3rd anniversary in the new house. I have yet to decorate the upstairs bedrooms. If I could just paint over the patches in the kids’ bathroom from when we moved in, I’ll count it as a success!
More eating outside - I’m trying not to overthink this one. As the primary cook of the house, making the meals then packing them up to-go feels overwhelming. But this could easily look like sandwiches on beach towels in the backyard, snack plates on the patio, glazed cherry buttermilk cake at the park, and Popsicle walks.
Pack a fun go-bag - I’m celebrating our first summer free from naps and diapers by trying to say “yes” more often. A pre-packed bag of snacks, sunscreen, and spare clothes should help.
Cold plunge in the river - I did this a few times last year and it is so invigorating!! My brother even got me the appropriate footwear for Christmas, so really no excuses. Especially with the go-bag already packed (see above). I’m convinced there’s nearly nothing that nature and cold water can’t fix.
Set up a home library - Nothing complicated, but I’ve challenged myself with the simple task of getting the stacks of books off the floor. I’m talking about Billy bookshelves from IKEA-level fancy. Just do it! (shouts to self).
Make quick jam - If I had to bother with sterilized jars and canning tongs, I’d pass 10/10 times. But I’m always down to toss bruised berries and overripe fruit in a pot with some lemon juice and sugar to make a quick compote or jam. Try adding some chia seeds for extra fiber and to help thicken it up.
Buy all the tomatoes, watermelon, and cherries - More is more when it comes to summer produce. All those snow days and rainy months behind me, this is what I’ve been waiting for! Even if I already have some at home, I’ll figure out what to do with any excess later. Roast tomatoes, make watermelon agua fresca, and toss cherries into cake batter - for example.
Wrap myself in fresh sheets and soft clothes - This is the time for linens, flowy dresses, breathable button-downs, and cotton night shirts. Bonus if you can tuck into some crisp, cool sheets at the end of the day.
Bake weekly fruit crisps and cobblers - Consider this meal prep, but for dessert. My mom bakes fruit crisp on the regular. Pair with yogurt for breakfast or ice cream for an easy treat. It’s quick to prepare, uses whatever fruit is on hand (see buying all the cherries and summer produce), and is unreasonably satisfying for how simple it is.
The biggest take-aways? Don’t overthink and don’t overcomplicate. Be prepared to say yes, and figure the rest out later. I know it’s not always easy, but this season is as fleeting as juicy tomato sandwiches.
Steal yourself the 5 minutes it takes to toss together a fruit crisp instead of scrolling your phone. Take home armfuls of cherries from the Farmer’s Market, they might not be there next week. Keep a beach towel in the car at all times. Pull the trigger already on simple home projects. And soak it all up, Buttercup. We only have this one, short life to live!
Glazed Cherry Buttermilk Cake
“Don’t take this the wrong way, but this reminds me of a cherry Pop-Tart.”
The highest praise from my sweets-loving husband. The buttermilk makes it incredibly fluffy and goes super well with the brown sugar. Consider this the perfect picnic companion.
Cherry and almond are an iconic flavor pairing. Most times I would reach for the almond flour, but this cake uses just extract and it’s perfect. Finish with a simple vanilla glaze.
The Ingredients:
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups (190g) all-purpose flour, plus more for cherries
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
2 eggs
1 tsp vanilla extract
½ tsp almond extract
¾ cup (180ml) buttermilk
1 cup (160g) cherries, pitted and halved
1 cup (130g) confectioners’ sugar
2 to 3 tbsp milk
½ tsp vanilla extract
The Method:
Preheat the oven to 350°F. Grease and flour a 9-inch cake pan or line the bottom of a springform pan with parchment and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy, 2 to 3 minutes. Add the eggs, vanilla extract, and almond extract. Mix together until blended. Stop the mixer and scrape down the sides of the bowl.
Add half the flour mixture and mix on low speed until combined. Stream in the buttermilk and mix until smooth. Add the remaining flour mixture and mix until combined.
Toss the cherries in a tablespoon of flour. Add about ⅔ of the cherries to the batter and carefully fold to combine. Scrape the batter into the pan and gently smooth it out. Scatter the remaining cherries over the top of the cake.
Bake for 35 to 40 minutes or until golden brown and a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cake on a wire rack for about 20 minutes before removing from the pan.
To make the glaze, whisk together the confectioners’ sugar, milk and vanilla until smooth. When ready to serve, place the cake on a serving dish and spoon the glaze over the top.
Serving and Storage:
Store leftovers covered at room temperature for 3 days or in the refrigerator for up to 5 days.
The cake also freezes really easily (before glaze). Thaw in the refrigerator overnight then bring to room temperature before serving.
Love your list! Summer time is the only time to make peach and apricot jam. My favorite is peach, apricot and passion fruit jam. Gotta do it!