Made with whole wheat flour and raspberries, this Raspberry Buttermilk Coffee Cake is filling without being dense. A light dusting of powdered sugar adds the perfect amount of sweetness.
My weekends have been such that while I have the best of intentions as far as cleaning or laundry or getting ahead on the blog, I usually spend Saturday being relatively productive first thing in the morning, then being a slug for the rest of the day. Sunday is much the same. I think since we lost our lone TV channel at the beginning of December, my weekend routine has been off, and I’m having trouble readjusting.
And this past weekend was no exception. I went grocery shopping Saturday morning. Then I spent the rest of the day either faffing about online, or writing in my journal. Since I’ve discovered washi tape, and stamps and stickers and watercolors, what I don’t spend on food, I spend on journaling supplies. And while I’m no artist in the true sense, it’s been rather fun for the past year painting and decorating my journal pages. I used to write my entries in different colored inks and used journals from my younger days as scrap books. I’ve rediscovered how much fun that is.
Sunday, though, meant laundry, as well as making something for breakfast. As I was scouring recipes Friday night while I made my grocery list, the coffee cake caught my eye. We’re all trying to eat a bit better these days, and though Sunday breakfasts usually mean something decadent, like Barnyard Busters, I went for something lighter this week.