It is not Mother’s Day yet but today I’m thinking about my mom and how much I love her. This one is for you mom:
Thanks mom. For everything. Everything you have ever given me, everything you have ever done for me, and everything you have taught me. My whole life you have been the woman I look up to the most, respect the most and who’s opinion I care the most about. Even living in different states, there has never been a day that I felt unloved or alone because I know you are just a phone call way. You are always the first person I want to call with good news, bad news, baby updates and funny stuff that only you would get. Yep you are one of the few people that loves me for me in all my dorky, weird and crazy glory. And the feeling is mutual 🙂 I love you when happy, sad or being mas o menos loca.
Thank you for teaching me how to have fun in life, make mistakes and not take myself too seriously. How many fun dance parties did we have growing up? How many times did we laugh at ourselves or make fun of each other? About a million? The countless days and nights we spent chatting, laughing, having fun girl dates or cooking great meals for those we love. These are some of my favorite memories. You are much more than just my mom. You are also my best girlfriend.
Thank you mom for showing me how to be a good person, wife and mom. Every good trait I have, I learned from you (and dad), and for that I am eternally grateful. Without your example and guidance, I wouldn’t be half the woman I am today.
And lastly, thank you for being the best Abuela ever! Baby Poppy is so lucky to have you in her life. And even though we live far away, she always feels the love, as do I. We know Abuela is always there for us no matter what.
Can’t wait to see you soon! Love you mom ❤️
So today as I think about the woman that shaped me, raised me, put up with me and loved me every step of the way, I wanted to make something sweet. Rustic Cornmeal Cherry Cake. Delicious but humble, fruity but not super sweet. To the woman who taught me how to make sweet delicious cakes, is one for you. Sadly I can’t mail my mom some cake but I hope to make it for her soon!
Rustic Cornmeal Cherry Cake
Recipe slightly adapted from Big Girl Small Kitchen.
Makes an 8 x 8 in pan.
*Notes: I prefer this cake with coarse cornmeal–it gives it a slightly crunchy texture. But using fine cornmeal is absolutely delicious too!
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ¾ cup cornmeal*
- 1½ sticks unsalted butter, at room temp, plus more for the pan
- 1/2 cup plus 3 tablespoons sugar
- 1 egg
- 1 pint cherries, fresh or frozen, pitted, and cut into quarters (thaw and pat dry if using frozen)
Preheat the oven to 375°F. Butter an 8-inch square dish.
Mix the flour, baking powder, salt, and cornmeal in a medium bowl and set aside.
Beat the butter with 1/2 cup sugar with an electric mixer until well combined and creamy. Add the egg and beat well. Then add the flour and mix just until blended.
Toss the cherries with the remaining sugar and pour them into the dough. Give it a quick mix. Pour batter into the prepared dish.
Bake for 30 to 40 minutes until golden on the top and cooked through (a toothpick inserted should come out clean). Let the cake rest about 30 minutes, then cut and serve. I like it with vanilla ice cream!!!!