It’s been a while since I’ve been able to take my sweet time to cook or bake for the blog. I traveled to DC and NY for an extremely short week, but I still managed to take mom to Saratoga and visit Jake and his family. We had a blast. Then, we came back to Guate to get ready for my grandmother’s birthday bash: She turned 90! She’s always been and will be an inspiration to me! I was a lucky little girl: I got to enjoy my grandparents, sleep overs and all. So, since it was a big party we had family from Mexico and the US fly down to visit. This last sunday was the last day we had our family from Mexico here, so the day after I was able to get some good time in the kitchen!
One of my must-have stops any time I travel to the US is Williams-Sonoma. And of course, this time was no different. Even with Helga we knew it was going to the store so we decided that we both were restocking our pantries with Ground Tahitian Vanilla Bean and French Lavender. I did forget to get Espresso Powder and Royal Rose Syrup since I didn’t have it in my shopping list!, but they are already there for my next trip.
So, what else could be more fit than to put to good use my precious Vanilla from Williams-Sonoma? I have been eying this recipe since it was first posted back in March 2011. Make sure that you let the cake cool down for at least an hour in the pan. It comes out easy! This is a great mid-afternoon cake or breakfast cake even. It’s flavor is nice and subtle!