Sometimes I have to schedule my breaks. By sometimes I mean always and it couldn’t be more necessary than during the holidays. Left unabated, I’d bake, shop, wrap, and deck until every morsel of sugar is sprinkled, every stocking stuffed, and each inch of hall decked; please, tell me I’m not alone on this one.
I’ve decided this year is the year I’m going to cut myself off at the pass and schedule not just a break, but a coffee break. But what fun is a coffee break if it isn’t shared with friends? So, what do you say? Are you game?
Here’s what I’m thinking: we’ll gather together to giggle, gossip, and gift – you bring the refreshments and I’ll bring this Cinnamon Swirl Bundt Cake with Coffee-Caramel Sauce. Yes, this cake is happening and it is as awesome as it sounds. This is a cake you pull out when you need to press the pause button — it actually happens automatically because you won’t be able to do anything but focus on eating every last crumb.
You know I don’t like my sweets, well, too sweet. But it’s the holidays so I’ve thrown caution to the wind and made this decadent, buttery, and over-the-top. Know that the toasted walnuts and coffee-caramel sauce are definitely not optional because they’re the Laverne to this cake’s Shirley.
And, sure you could serve coffee at this coffee break to make it authentic and all but remember the coffee is in the caramel so don’t say I didn’t warn you when you find yourself turbocharged. Of course, that’s probably a good thing considering how much there is to do before Christmas.