Here and Now. Buttermilk Skillet Cake with Praline Topping.

This weekend I am focusing hard on the here and now, not on the what I wish and what should have been. Because in reality what should have been is right where I am here and now.

Here is a snoring pup and a snoozing cat. A gin, tonic, and mango juice beverage. One pound of bacon vs. one girl. The Rhythm Center with one of my favorite almost-four-year-olds. March Madness. And cake, because as Julia Child said,

I have a cake recipe for you to, you know, help you avoid meetings. It comes to you from the Joy the Baker Cookbook. I’ve passed the recipe over many a time, probably because it looks so simple. I’ve passed it up for the fancier carrot cakes, avocado cupcakes, brown butter chocolate chip cookies, chocolate chocolate muffins … uh, maybe I just passed it up for chocolate.

You should probably bring this cake to your next meeting at work, because every office could use a midday party. And it is the perfect cake for a spontaneous meeting-gone-party. So simple and unassuming in its cast-iron skillet (though you can make it in a cake pan, too). It most importantly is easier to make than going to the grocery to buy a cake. If you bake or want to start baking, the ingredients in this recipe are ones you either always have in your kitchen or ones you should buy, because you will use them in any other recipe you’ll make. It smells just like a simple, perfect cake should—buttery, warm, vanilla-y. Buttermilk is key here, making the cake lovely and tender.

And the praline topping? It looks like caramel, but it’s so much easier. Trust me. Caramel and me do not have a good relationship.

But as this topping boils on the stove, your kitchen starts to smell like a candy store. I may have stood over the pot just breathing in the sweet scent.

Sweet and simple cake like this is perfect with a cup of coffee after family dinner on Sunday night. I guess that makes family dinner a party.

Here and now is pretty good.

Recipe after the jump!

Continue reading