When I found out I was pregnant, I expected that my life would be flipped upside-down, inside-out and hit a major “growth spurt” so-to-speak. And it has indeed been every bit of the rollercoaster (and more!) that I thought it would be. But what I didn’t expect is that being pregnant, giving birth, and becoming a mother would bring me such a sense of community.
Creating a life is a crazy thing- it makes you feel amazing and powerful to realize what your body is capable of without even trying. And at the same time it can be so extremely debilitating as simple everyday tasks get harder and harder to accomplish. It seems obvious now of course, but its not something any of us can do alone. I’ve had so much help- neighbours bringing me food and sweets to make sure I’m well-fed, countless gifts of baby hand-me-downs, finding and setting up a new home, cooking, doing the dishes, and so many more acts of simple kindness. Often, they were two steps ahead- knowing what I would need even before I knew I needed help at all. One of these wonderful gestures was the coffee cake that Michael’s aunt brought over after Kiran’s birth. She made what seemed like a mountain-full so that we’d have enough on hand for the stream of visitors she knew we’d be having during the first few days.
We did serve it to our many guests, but I think I must have eaten more than all of them combined- greedily washing it down with all the love, awe, & bliss that surrounds the miracle of birth. I don’t remember what fruit she used or even what it was called, just that somehow it really hit the spot.
Its been months, but when Michael & I harvested handfuls of rhubarb from our
abandoned neglected little garden last week, I knew right away what I wanted to do with it. We called Theres to get the recipe for her Schwägli-Chueche (a family name for the cake, the origins of which still remain a mystery to me but presumably have something to do with a Mrs. Schwägli). It’s fitting- simple, versatile, and makes enough to share (and then some). We’ve made it twice in the last week and it still brings back all those warm, fuzzy feelings. Yup, this one’s going to be a keeper.
- 5 Eggs
- 250 g Sugar
- 370 g Flour
- 15 g Baking Powder
- 2 dl Oil
- 1⅔ dl Milk
- 250 g Fresh or frozen fruit of choice, roughly chopped
- 1 Vanilla Bean (or a small amount of vanilla extract, vanilla sugar etc.)
- Additional Sugar (depending on fruit used- for Rhubarb for example)
- Preheat oven to 180°C (350°F).
- Chop fruit to desired size, combine with additional sugar & vanilla if using, and set aside.
- Mix all other ingredients in a large bowl until well combined. The batter should be thick and sticky.
- Pour batter into a 33cm x 23cm (13" x 9") pan.
- Drop fruit on top of batter, distributing evenly.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.