One thing’s for sure – I want cake!!
Preheat the oven to 350°F (180°C).
In a medium bowl, sift the flour, salt, baking soda and baking powder and set aside.
In a small bowl, mix the instant coffee and the ¾ tsp sugar together. Set aside.
This prep-work is a cinch – it’s getting me out of my conflicted mood (albeit temporarily). It’s a nice breather!
In a large bowl, using an electric mixer, beat the oil and 1 cup sugar together for one minute. Add the eggs, one at a time, beating well, until the mixture is light, about 3 minutes.
Fold half of the flour mixture into the oil mixture. Stir in the buttermilk and vanilla, then fold in the remaining of the flour mixture until well-mixed. Set aside.
Mini steps are nice to sink into.
Add 1 tbsp hot water to the coffee sugar mixture. Set aside.
Remove a half cup of the batter and add it to the coffee water mixture and mix well. Set aside.
It smells soooo good.
Liberally coat a loaf pan with spray oil, then add parchment paper to it. Pour the vanilla batter into the pan. Drop the coffee batter by the spoonful into the vanilla batter then swirl it all together.
Fun! Plus, the effort up until now has been a piece of cake (had to).
Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
Let the cake rest in the pan for 15 minutes. Remove the cake from the pan and let it cool on a wire rack.
This cake comes together in the most delightful way –like thoughts and decisions do when you shift your focus toward something else, something simple. This baking has done that for me. And now, I eat cake!